Pumpkin Pancakes

picture of pumpkin cinnamon roll pancakes

1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt

Combine dry ingredients.  Combine wet ingredients plus pumpkin.  Then mix all ingredients together.  Add extra milk to desired pancake batter consistency (not too runny).  Pour onto hot griddle; might need to spread batter out into a circle, as it is a little thick.  Cook until browned on both sides and cooked through.  Serve hot.

Pumpkin Cinnamon Roll pancakes - use pumpkin pancake batter plus cinnamon roll filling from Cinnamon Roll Pancake recipe.  Top with cream cheese frosting and pecans.

Recipe tweaked by Meredith from one found HERE.