These Pumpkin Spice Pancakes were such a hit with the family, and it's the "icing on the cake". Uh...PAN-cake, that is! This recipe feeds a crowd and will be a perfect breakfast for your holiday company. It'll make your family feel pretty special too!
Heat griddle or skillet over medium heat or to 375'F. Grease with shortening or vegetable oil, if necessary.
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend. (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)
Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well. Pour into the flour mixture and stir until moistened.
For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle. (You want the inside to cook without burning the outside.)
Cook until edges are dry. Turn; cook other sides until golden brown.
Serve with warm Maple Butter Syrup, and add chopped pecans (or not). Either way, they are extremely delicious! :)