Deb H.
2 cups milk 3 tablespoons brown sugar
1 cup canned pumpkin or fresh purée 2 teaspoons baking powder
1 egg 1 teaspoon baking soda
2 tablespoons oil 1 teaspoon allspice or pumpkin pie spice
2 tablespoons vinegar 1 teaspoon cinnamon
1 cup all-purpose flour 1/2 teaspoon ginger
1 cup whole wheat flour 1/2 teaspoon salt
1/4 cup ground flaxseed 1/2 cup chopped pecans or walnuts (optional)
Mix together the milk, pumpkin, egg, oil, and vinegar. In separate bowls combine the flour, brown 
sugar, flaxseed, baking soda, baking powder, nuts, spices, and salt. Stir into the pumpkin mixture just long enough to combine.
Heat a lightly oiled griddle over medium-high heat. Scoop the batter onto the griddle using a 1/4 cup measuring cup. Batter is thick, so flatten out the batter with the bottom of the cup. Cook to brown on both sides. (The batter is thick, but makes fluffy pancakes.)
Makes 12+ pancakes. Refrigerate uneaten pancakes and they can be reheated in the microwave later.