Pumpkin Pie Pancakes

A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.

• Ready In: 50 mins
• Serves: 6
• Yields: 18 pancakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup whole wheat flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 2  teaspoons ground cinnamon
• 1  teaspoon ground ginger
• 3⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 2  cups 2% low-fat milk
• 1⁄3 cup brown sugar
• 2  teaspoons vanilla extract
• 1⁄4 cup  oil

Directions

1. In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
2. In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
3. Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
4. Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
5. Flip, and allow to cook for two more minutes.