By ISABEL MENDOZA
Staff Writer
Dry ingredients
-1 cup all-purpose flour
-2 tbsp. light brown sugar
-2 tsp. baking powder
-¼ tsp. salt
-1 tsp. ground cinnamon
-⅛ tsp. ground ginger
-⅛ tsp. pumpkin pie spice
Wet ingredients
-1 cup milk
-½ cup of canned pumpkin
-1 egg
-2 tbsp. vegetable oil
-1 tsp. vanilla extract
Directions
- Heat skillet to medium. Once heated, add oil and clear excess using a paper towel.
- In a large bowl, whisk together all dry ingredients and set aside.
- In a separate bowl, whisk wet ingredients together. Pour wet ingredients into a bowl of the flour mixture and whisk gently and set aside for 5 minutes.
- Ladle ⅓-cup of batter into skillet and cook each pancake for 2-3 minutes on each side.