1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
a pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin purée
2 tablespoons melted butter
Melt a small amount of butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake (I use a 1 1/2 oz. cookie scoop). Cook pancakes for about 3 minutes before turning—or until bubbles appear all over the surface of the batter. Flip the pancakes and continue to cook until springy to the touch—another 2 minutes or so. Transfer to a serving platter and keep hot in a low oven (loosely covered with foil) until all the pancakes are cooked.
Serve the pancakes with butter and pure maple syrup. Makes 8 to 10 pancakes.
(Recipe adapted from Martha Stewart Living Magazine, October, 2006)