Pumpkin pancakes

With all the baked pumpkin in the house this just seemed like a great idea. In the end there wasn't quite enough flavor, so next time I think I'll add a little more cinnamon. Here, though, is the recipe as I used it today. As usual it's an online recipe search hybrid.

Pumpkin pancakes

Ingredients:
  ● 2 cups all-purpose flour, 1 white, 1 whole wheat
  ● 4 tbsp. brown sugar
  ● 2 tbsp baking powder
  ● 1 tsp. ground allspice
  ● 1 tbsp ground cinnamon
  ● 1/2 tsp ground cloves
  ● 1-2 tsp. ground ginger
  ● 1/2 tsp. salt
  ● 1 1/2 cups milk
  ● 1 cup pumpkin puree
  ● 2 eggs
  ● 3 tbsp. vegetable oil
  ● 2 tbsp. apple cider vinegar
  ● chopped pecans or walnuts, optional

Directions:
 1. In a separate bowl, mix together 1 cup of milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine, then allow to sit for a few minutes to fully absorb dry mixture before adding the remaining 1/2 cup milk. Stir just enough to mix in. Add nuts directly to batter and fold in gently.
 2. 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.