Pumpkin Spice Pancakes

• 1-3/4 cup All-purpose Flour
• 3 Tablespoons Cane Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1 Tablespoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Ground Allspice
• 1 cup Half-and-half
• 1/2 cups Milk
• 2 whole Eggs
• 1 cup Canned Pumpkin Puree

1. In a large bowl, combine flour, sugar, baking powder, salt and spices. Stir well with a wire whisk. In a large liquid measuring cup, measure out half-and-half and milk; add eggs and beat until combined. Add pumpkin and milk mixture to flour mixture and stir until just combined.
2. Heat a large griddle over medium-high heat and coat with nonstick cooking spray or butter.
3. In batches, using a 1/4 cup measure, drop batter unto hot griddle. Cook pancake until starting to bubble in the center and cooked through around the edges, about 3-4 minutes. Flip and cook 2-3 minutes more, until cooked through.
4. Move pancakes to an oven-safe plate and keep warm in a 200u0b0F oven or serve immediately with maple syrup and butter.
5. Yields 16 pancakes.
6. Adapted from Saveur Magazine.

allpurpose, sugar, baking powder, kosher salt, ground cinnamon, ground cloves, ground ginger, ubc, milk, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-spice-pancakes-3/ (may not work)