Light And Fluffy Pumpkin Pancakes

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazineSHOW MORE

READY IN: 16 mins

SERVES: 4

INGREDIENTS

• 1 ¹⁄₄ cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons baking soda
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₂ teaspoon ginger
• ¹⁄₂ teaspoon nutmeg
• ¹⁄₂ teaspoon salt 
• 1  pinch clove
• 1  cup 1% low-fat milk  (can be any kind)
• 6  tablespoons canned pumpkin purée 
• 2  tablespoons  melted butter
• 1  egg

DIRECTIONS

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.
7.