1 1/4 cup of whole wheat flour (or 1 cup of whole wheat and 1/4 cup of oat flour)
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
1/8 teaspoon of ground nutmeg
pinch of cloves
1 cup of milk
6 tablespoons of canned pumpkin puree
2 tablespoons of butter, melted
In a large bowl, whisk together all of the dry ingredients.
In a medium bowl, whisk together the pumpkin puree, butter, milk and egg until well-combined.
Pour the wet batter into the dry mix and stir with a large spoon until incorporated (but don’t overmix). Add more milk if the batter is too thick.
Heat a cast iron skillet over medium-high heat and add some butter to the skillet. Drop 1/4 cup-fuls of batter into the skillet, cooking the pancakes for about 3 minutes per side. Adjust the heat so as not to burn the pancakes. Serve the pancakes warm, with butter and maple syrup.