Pumpkin Pancakes

3 cups flour
1/4 cup brown sugar
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
3/4 tsp. ginger

2 1/2 cups milk (add a little more to thin, if necessary)
1 1/2 cups canned pumpkin puree
3 eggs
1/4 cup vegetable oil
3 Tbsp. vinegar

In a mixing bowl whisk dry ingredients together. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients and mix well. Let stand for about 5 minutes before cooking pancakes on a hot griddle. Thin batter with a little extra milk, if necessary. Use about 1/4 cup batter for each pancake.

*Source: Jessica Melanson