Pumpkin Pancakes

This weekend I made my family our traditional pumpkin pancakes.  I make these every year around Halloween and Thanksgiving.  These are delicious!  We love that they fill our whole house with a yummy fall scent.  My husband says they are more like a dessert than a breakfast food.  I would have to agree with him.    We love these pancakes!  

Pumpkin Pancakes

1 1/2 cups milk (I used 2 cups to help thin out the batter)

1 cup pumpkin puree

1 egg

2 Tbsp. vegetable oil

2 Tbsp. vinegar

2 cups flour

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle over medium high heat.  Pour the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.  

Note: This batter comes out extremely thick.  I always add extra milk to help thin out the batter so the pancakes aren't so thick.