After thoroughly enjoying the pumpkin doughnut muffins I made previously, I decided to continue in the Fall spirit and try another pumpkin recipe. These pumpkin pie pancakes definitely didn’t disappoint. Full of flavor and complimented best by simple maple syrup, I stuffed myself to the brim at breakfast. Bonus: These pancakes taste even better as leftovers.
1½ cups whole milk
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger and salt. Set the bowl aside.
2. In a medium bowl, whisk together the pumpkin puree, milk, egg, vegetable oil and vinegar. Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be lumpy.
3. Heat oiled griddle to 375° F (or a skillet to medium heat). Pour ¼ cup portions of batter onto the griddle and cook until bubbles appear in the center. Flip pancakes and continue cooking until no longer doughy in the center.
(Recipe From Just a Taste)