In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
Updated on September 19, 2020Originally Posted on October 1, 2013