Pumpkin Pancakes
These ginger, cinnamon, and allspice-flavored pumpkin pancakes can be made with fresh or canned pumpkin and are the ideal fall breakfast treat.

Stir together milk pumpkin egg oil and vinegar in a large bowl until well combined.

Whisk together flour brown sugar baking powder baking soda allspice cinnamon ginger and salt in a separate bowl.

Add to pumpkin mixture; whisk just until combined.

Spray a griddle or frying pan with cooking spray; heat over medium-high heat.