Fluffy Pumpkin Pancakes

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 2 Tablespoons Sugar
• 2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1-1/4 cup Milk
• 1 cup Pumpkin Puree
• 2 Large Eggs
• 2 Tablespoons Oil Plus Extra For Cooking

1. Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug. Pour wet ingredients over the dry ingredients and mix just until combined.
2. Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
3. Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
4. Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezing instructions in the related blog post.

allpurpose, baking powder, sugar, pie spice, salt, milk, pumpkin puree, eggs, oil

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/fluffy-pumpkin-pancakes/ (may not work)