Light and Fluffy Pumpkin Pancakes

By ShanM

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

Ingredients

• 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 clove
• 1 cup 1% low-fat milk (can be any kind)
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg

Preparation

Step 1

Directions:

1 Whisk flour, sugar, baking powder, spices and salt in a bowl.

2 In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

3 Fold mixture into dry ingredients.

4 Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.

5 Cook pancakes about 3 minutes per side. Serve with butter and syrup.

6 Makes about six 6-inch pancakes.