This recipe makes a nice, big batch with some left over for the freezer.
4 c. flour (I use 2 c. all-purpose and 2 c. whole wheat.)
4 T. brown sugar, packed
1 1/2 T. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. pumpkin puree
3 c. milk
2 eggs, beaten
3 T. oil
raisins or chocolate chips, if desired
Combine dry ingredients and set aside.
Combine remaining ingredients (except raisins or chocolate chips) in a separate bowl; mix well.
Combine dry ingredients and wet ingredients; stir until thoroughly moistened.
Drop by 1/4-cupfuls onto hot, greased griddle; sprinkle with raisins or chocolate chips, if desired. Cook until bubbles appear on the surface, then flip and cook until golden.
Makes about 35 pancakes.