Pumpkin Pancakes

I decided to give pumpkin pancakes a try this morning for a change of pace for our Thursday morning pancakes. Usually we do plain or chocolate chip, sometimes blueberry, sometimes buttermilk. I had some leftover pumpkin from something else I made earlier and wanted to use it before it started to grow something. These were just as quick and easy as any other pancakes I've made. And they're lowfat to boot!

Pumpkin Pancakes

1 c flour
1/4 c packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 egg, lightly beaten
1 Tbsp oil
1 c nonfat milk
1/3 c pumpkin

Mix the dry ingredients together in a bowl. Combine the egg, oil, milk, and pumpkin in a small bowl then add to the dry ingredients. Let sit 5 minutes to combine.

To a hot, buttered* skillet/griddle pan, add about 1/4 c batter for each pancake. Turn pancakes when bubbles appear and edges are cooked, about 2 minutes. Cook on second side about 1 1/2 minutes. Serve with butter and syrup.

*these did seem to stick more than "regular" pancakes so you may need to rebutter/spray your griddle in between batches of pancakes