Pumpkin Pie Pancakes

This is a really great pancake recipe. It tastes almost as good as pumpkin pie. It makes a really thick batter, but you can thin it out with a bit more milk, if needed.

Source: http://crepesofwrath.net

1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature

Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.