Ingredients: 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons apple cider vinegar 2 tablespoons unsalted butter for the pan (I bake my pumpkins from the garden and halloween, then I puree them with the spices already and jar them so I don't add the extra spices. Just an idea, I know a lot of you can this stuff too!) In a large bowl, combine dry ingredients. Add milk, egg, pumpkin puree and apple cider vinegar and whisk just until smooth and incorporated. Heat griddle over medium high heat and melt a little butter to grease the pan. Scoop batter (1/4 cup per pancake) onto hot griddle and cook until bubbles appear on the pancake's surface. Gently flip pancake until the other side is lightly browned. Serve hot, with real maple syrup and/or butter toasted pecans. I also make a compound butter with maple syrup and pumpkin. Love it! This makes like 2 dozen pancakes, so I freeze half of them in individual baggies so I can grab and nuke them through out the week for quick pancake breakfasts for the daughter. She loves it!!!!