Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
pinch of cloves and nutmeg

1 cup milk
1/3 cup canned pumpkin
1 egg beaten
2 tablespoons melted butter

Combine dry ingredients and mix well.  Beat together the milk, pumpkin and beaten egg.  Add melted butter.  Add wet ingredients to flour mixture and stir until well combined.  Do not worry about lumps.  Add a little more milk if batter is too thick.  Grease skillet and when it is hot add scoops of batter to skillet.  Cook until bubbly on one side and flip pancakes.  Cook until underside is browned.
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