1 3/4 cups milk
1 cup pumpkin puree
2 Tbls. vegetable oil
1 Tbls. distilled white vinegar
2 cups all-purpose flour
3 Tbls. packed brown sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 teaspoon salt
Beat together milk, pumpkin, egg, oil, and vinegar.
In a separate bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
Stir dry mixture into wet mixture just until combined.
Pour the batter into a hot frying pan, forming 5″ circles; when the edges appear to harden, flip the pancakes (they should be light browned).
Flip and cook on the other side for same amount of time, or until light brown.