Yield: 8 pancakes.
1 ½ cups milk
1 cup canned pumpkin
1 egg
2 tablespoons salted butter, melted
2 tablespoons white vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
In a bowl, mix milk, pumpkin, egg, butter, and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Top with whipped cream, toasted walnuts, and maple syrup, if desired.
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