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1
Preheat a large skillet or griddle to medium heat.
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2
In a medium mixing bowl, stir together flour, brown sugar, baking powder, salt and spices.
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3
In another medium mixing bowl, whisk one egg until frothy.
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4
Then add milk, pumpkin puree and vegetable oil and whisk until combined.
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5
Make a well in the center of the dry ingredients and add the wet ingredients all at once.
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6
Stir well but not too much, as the batter is meant to be a bit lumpy.
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7
Please note the batter is also thicker than your average pancake batter.
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8
Using a 1/4 cup sized measuring cup, pour batter onto the hot, greased skillet/griddle, leaving enough space between each pancake for them to expand.
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9
With the bottom of your measuring cup or the back of a spoon, spread out the batter in a circular motion until pancake is an even layer.
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10
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.
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11
Turn and cook for another 2 minutes until golden brown.
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12
These pancakes will puff up and almost appear to split in half.
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13
Do not press on them with your spatula, or they will deflate.
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14
Serve hot with butter and maple syrup (or your choice of syrup).
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15
Please note the pancakes themselves are not very sweet, so the use of sweet syrup is a must.
