2 c. all-purpose flour
2 tbsp. brown sugar
1 tbsp. baking powder
1¼ tsp. pumpkin pie spice
1 tsp. salt
1¾ c. milk
½c. canned pumpkin
1 large egg
2 tbsp. vegetable oil
(more oil for greasing the skillet)
Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
Next, combine the milk, pumpkin, egg, and oil in a medium bowl, mixing well.
Add the wet ingredients to the flour mixture and stir just until moistened.*
(If you prefer a thinner batter, add more milk)
Heat a griddle or skillet over medium heat and brush it lightly with oil.
Pour batter by quarter cupfuls onto the hot griddle.
Cook until bubbles begin to burst.
Flip the pancakes and continue cooking until golden brown.
Repeat with remaining batter.
Serve with maple syrup.
Yield: 1 dozen 3½-inch pancakes
*The batter may be lumpy.