Pumpkin Pancakes

Having my mom here for the first two weeks of bringing Jackson home has been so nice.  One of the great things is that it has allowed me an extra hand and the ability to cook some things.  I made these pumpkin pancakes Saturday morning.  They were good.  I wonder if they would be better with all purpose flour.  The whole wheat flavor made them thick and hearty but also made them taste a little more healthy than indulgent.  :)  I might try them with regular flour next time, but overall they were good!

2 cups whole wheat flour
3 tsp Brown sugar
4 tsp Pumpkin pie spice
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 cups Milk (I used 2%)
1 cup Pumpkin Puree
1 Egg
2 tsp Vanilla Extract

In a bowl, mix together the milk, pumpkin, egg and vanilla extract.  In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.  Combine the wet and dry ingredients and mix.  Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.  Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.  Wait till large bubbles start to appear in the middle and flip.  Brown on both sides and serve hot.