- 1 ½ cups of low fat milk
- 1 cup of pumpkin puree
- 1 egg
- 2 tablespoons of vegetable oil
- 2 tablespoons of Pumpkin Spice or sweeter flavored Balsamic Vinegar
- 2 cups of all purpose flour
- 3 tablespoons of brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of Kosher salt
In a bowl, mix the milk, pumpkin, egg, oil and balsamic vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot
