2 c. flour (can be half whole wheat flour)
2 tbsp. packed brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 c. milk
1/2 c. canned pumpkin
1 egg
2 tbsp. vegetable oil

Heat a lightly oiled griddle to 375 degrees. In a large bowl, combine dry ingredients. In a small bowl combine milk, pumpkin, egg and oil. Stir into flour mixture until dry ingredients are moistened. Batter will be thick.

For each pancake, pour 1/4 cup batter onto hot griddle. Using a spatula, spread batter into 4" circle before mixture sets. Turn. Serve with butter and warm maple syrup.