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Ingredients

2 cups all-purpose flour 2 tablespoons brown sugar 1 tablespoon white sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup pumpkin puree 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground allspice 1 egg 1 ½ cups milk 2 tablespoons vegetable oil 2 tablespoons lemon juice 2 teaspoons grated lemon zest 1 teaspoon vegetable oil

Nutrition Info

284.3 calories carbohydrate: 46 g cholesterol: 35.9 mg fat: 7.9 g fiber: 2.7 g protein: 7.9 g saturatedFat: 2 g servingSize: - sodium: 703.6 mg sugar: 11 g transFat: : - unsaturatedFat: : -

Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
Coat skillet with 1 teaspoon vegetable oil over medium heat.
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

6 servings

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!