Makes 6-7 pancakes
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter
¼ cup blueberries, frozen or fresh
Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined.
Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/3 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. Top each pancake with a few blueberries. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.
Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed. Serve with powdered sugar, maple syrup, and/or butter.
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