Makes: 12 servings
- 2 cups flour
- 6 tsp brown sugar
- 1 Tbs baking powder
- 1 ¼ tsp pumpkin pie spice
- 1 tsp salt
- 1 egg
- ½ cup canned pumpkin
- 1 ¾ cups low-fat milk
- 2 Tbs vegetable oil
Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
In a medium bowl, whisk together egg, canned pumpkin, milk, and vegetable oil.
Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
Lightly coat a griddle or skillet with cooking spray, and heat on medium.
Pour ¼ cup batter onto hot griddle. Cook until bubbles begin to appear, then flip pancakes. Cook for 1-2 min or until golden brown. Repeat with remaining batter.