Pumpkin Pancakes

[cat lover]

1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 tbsp canola oil
1 cup nonfat milk
1/3 cup pure pumpkin

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side. Makes 8-10 pancakes.

[cat lover]

Here's another version of pumpkin pancakes that is good also~


Pumpkin Pancakes

Maple Pecan Syrup
1 cup maple-flavored syrup
1 tbsp margarine
1/4 cup chopped pecans

Pancakes
2 1/3 cups Bisquick mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
1/4 cup vegetable oil
2 tbsp sugasr
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs


In 1 quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans. Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.