2 cups flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp. ground allspice
3/4 cup sugar
1 1/2 cups solid pack pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 tsp. vanilla extract
4 oz. chopped pecans (optional)

Sift dry ingredients and set aside. Using a large bowl, combine pumpkin, eggs, milk, oil, and vanilla. Add dry ingredients and stir until blended; stir in pecans just before ready to cook.

A hot greased griddle is best for cooking pancakes. Pour 1/4 cup batter onto griddle and cook until bubbles form and bottom is brown. Turn and brown the other side. Serve with warm pure Maple syrup. If preferred, omit the pecans from the batter and add to the syrup. Heat and pour over pumpkin pancakes.



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