Perfect year-round, these pumpkin-filled pancakes really pack a punch.
pancakes (2 per serving)
1 3/4cupsnonfat or 1% milk
1tsp.pumpkin pie spice
Combine egg, pumpkin, milk, and oil in a large mixing bowl.
Add flour, brown sugar, baking powder, pumpkin pie spice, and salt to egg mixture. Stir gently until just combined.
Lightly spray a large skillet or griddle with nonstick cooking spray or lightly wipe with oil. Heat skillet or griddle to medium-high heat (300°F in an electric skillet). Using a 1/4 cup measuring scoop, pour batter onto hot griddle.
Drop raisins in batter while it cooks.
Pancakes are ready to turn when tops are bubbly all over and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Continue to bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.
No pumpkin pie spice? Use 1/2 tsp. cinnamon, 1/2 tsp. dry ginger, and 1/8 tsp. cloves or nutmeg.
Try using 1 cup whole wheat flour or 1 cup all-purpose flour for more whole grains!
To see if your skillet is hot enough, sprinkle with a few drops of water. If the drops skitter around, the heat is just right.