Light and fluffy pumpkin pancakes

Published December 27, 2007 by lisaolisa

1 1/4  cups all-purpose flour 
2  tablespoons sugar 
2  teaspoons baking powder 
1/2  teaspoon cinnamon 
1/2  teaspoon ginger 
1/2  teaspoon nutmeg 
1/2  teaspoon salt 
1  pinch cloves 
1  cup 1% low-fat milk (can be any kind) 
6  tablespoons canned pumpkin puree 
2  tablespoons melted butter 
1  egg 

Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.

Adapted from Martha Stewart Living


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