Pumpkin Spice Pancakes

On Thanksgiving morning I woke up early even though I worked a late shift so I decided to make myself a good breakfast.  I remembered seeing a pumpkin pancake recipe in my new cookbook, How to Bake Everything.  I decided to make pumpkin spice pancakes with cranberry syrup, homemade sausage and eggs.

The pancakes turned out to be the best I have had in a long time.  They were incredibly thick but still fluffy.  The pancakes were a little more dense then normal because of the pumpkin.  I tinkered with the spices a just a bit.  In my opinion, the problem with most pumpkin pancakes is just not enough spices.  I also substituted allspice for the ground cloves.  These pancakes are going to be on the menu for a long time.

Pumpkin Spice Pancakes

3/4 cup flour

1 TBS brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp ground cloves or allspice

1/4 tsp salt

1/4 cup canned pure pumpkin, not pumpkin pie filling

1/2 cup milk

1 TBS canola oil

3 TBS lightly beaten egg

Heat a griddle or large skillet over medium low heat.  Combine the flour, brown sugar, baking powder, spices and salt in a medium bowl.  In a small bowl, combine the pumpkin, milk, egg and canola oil.  Add the pumpkin/milk mixture to the dry ingredients.  Stir until just combined.  Some lumps in the batter are fine.  When the pan is hot, spray the pan with non-stick cooking spray.  Ladle about 1/4 cup of batter into the skillet for each pancake.  Cook, undisturbed, until bubbles appear on the top of the pancake, about 2 to 4 minutes.  Gently, lift the pancake and check if the pancake is light brown on the bottom.  When the pancake is ready, flip the pancakes over and cook another 2 to 3 minutes. Serve with syrup.