Perfect Pumpkin Pancakes

2 cups flour
6 teaspoons brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 egg
1/2 cup pumpkin (canned)
1 3/4 cups milk
low-fat
2 tablespoons vegetable oil

Wash hands with soap and water.
Combine flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
In a medium bowl, combine egg, canned pumpkin, milk, and vegetable oil; mix well.
Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk.)
Lightly coat a griddle or skillet with cooking spray and heat on medium.
Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.

Kids a Cookin’
Kansas Family Nutrition Program