Yield: 8-10 pancakes
1 1/4 cups all purpose flour
2 Tbsp light brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 cup milk
1/2 cup canned pumpkin
1 egg
2 Tbsp vegetable oil
1 tsp vanilla extract
Preheat griddle or 10-inch skillet to medium heat.
In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, salt cinnamon, nutmeg, ginger and cloves, set aside.
In a medium bowl, whisk together the wet ingredients: milk, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the dry ingredients and whisk gently until combined. Set aside for five minutes.
Once the griddle or skillet comes to temperature, brush vegetable oil on the surface. Wipe off any excess with a paper towel.
Ladle 1/3 cup of the batter onto the griddle for each pancake. Do not crowd the pancakes. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional two minutes or until golden brown. Serve immediately.
(While cooking the pancakes it may be necessary to adjust the heat.)
Leftover pancakes can be frozen for up to one month.