Pumpkin Pancakes

2 cups white whole wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
1 cup canned or fresh pumpkin puree
1 egg
2 tbsp canola oil

Mix together the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients. Add the wet ingredients to the dry and stir just until everything is incorporated.

Heat a lightly greased griddle or frying pan over medium heat. When hot, pour on the pancake batter and brown on both sides. The batter comes out rather thick, but don’t thin it with more milk. Just spread the batter on the griddle a bit to thin it. Serve with butter and real maple syrup.