Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Ingredients

• 2 cups all- purpose flour
• 3⁄4 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2 eggs
• One 15- ounce can pumpkin
• One 12- ounce can evaporated milk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• Whipped topping , optional

Cooking Instructions: 

1. Combine the flour, sugar, baking powder, and salt in a large bowl.
2. Whisk the eggs in a medium bowl until well beaten. Add the pumpkin, evaporated milk, cinnamon, ginger, and cloves; whisk until well blended. Pour the pumpkin mixture into the flour mixture; mix well. The batter will be thick.
3. Preheat an electric griddle to 375°F, or place a large skillet over medium heat. Coat with nonstick cooking spray. Using a 1⁄4- cup measure, pour the batter on the griddle or skillet.
4. Using the back of a spoon, spread the mixture to create 4- inch circles. Cook until golden, about 21⁄2 minutes on each side. Turn the pancakes more than once, if necessary. Repeat with the remaining batter.
5. Serve warm or cool with whipped topping, if desired.