Mix together milk, pumpkin, egg, oil, and vinegar.
In separate bowl, combine flour, baking soda, baking
powder, sugar, spices, and salt. Pour into wet mix;
combine.
Scoop onto hot oiled pan, using about 1/4 cup per
pancake. Wait for bubbles, then flip. Brown on both
edges. Serve warm.
Serving
Suggestions
Fresh maple syrup. Can substitute with canned squash if desired.
Originally Submitted
11/27/2011
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