In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
In a separate large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Add the flour mixture and stir, just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until bubbles appear and bottom is brown; flip pancakes and cook until other side is brown.
Serving
Suggestions
Makes 12 pancakes. Serve with butter and maple syrup.
Originally Submitted
12/31/2013
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