The Best Pumpkin Pancakes Ever

Pumpkin Pancakes
Serves: 9

We made these during the Christmas holiday this year when friends slept over after an awesome game night. Everyone loved them! I have scaled the recipe to use an entire can of pumpkin puree. Enjoy!

Wet Ingredients
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2 1/4 Cups Milk 
1     Pumpkin Puree Can (15 oz) 
2     Eggs 
3     Tablespoons Vegetable Oil 
3     Tablespoons Vinegar 

Dry Ingredients
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3     Cups All Purpose Flour 
4 1/2 Tablespoons Brown Sugar 
1     Tablespoon Baking Powder 
1 1/2 Teaspoons Baking Soda 
1 1/2 Tablespoons Pumpkin Pie Spice 
3/4   Teaspoons Salt

Directions

1. Mix the wet ingredients together in a stand mixer until combined.
2. Mix the dry ingredients in a separate bowl and stir to mix thoroughly.
3. Add the dry to the wet and use the paddle attachment to just combine the ingredients. Do NOT over-blend or the pancakes will not be fluffy.
4. Remove paddle and allow the mixture sit for about 10 minutes.
5. Heat a lightly oiled griddle or pan over medium high heat until water drops dance on the surface.
6. Pour or scoop the batter onto the griddle in about 1/4 cup measures. The mix may be thick, if so, spread the mix out on the griddle as you pour it. Wait until the edges of the pancakes are dry and cooked then turn over and cook until done.