Favorite Pumpkin Pancakes

(this recipe is doubled)
Light & Fluffy Pumpkin Pancakes

2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
2 1/2 cup low-fat milk
2/3 cup canned pumpkin puree
4 tablespoons melted butter
2 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. This recipe makes approximately 2 dozen pancakes.

**(Hot Tip): These pancakes can easily be frozen or stored in the refrigerator for a great breakfast later in the week.