Pumpkin Pancakes

This was a new recipe I adapted from Taste of Home that I tried this week which my family loved. Next time I'm going to serve them with apple pie filling!

Just a note: on any of the recipes that call for pumpkin puree, you can use canned pumpkin or any kind of winter squash such as butternut. Here is directions on how to cook a pumpkin and make puree.

Pumpkin Pancakes

2 cup flour (I used half whole wheat)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1 1/2 cup milk
1/2 cup pumpkin puree
1 egg
2 T oil
2 T honey

Mix dry ingredients in one bowl and milk, pumpkin, egg, oil, and honey in another bowl. Combine all ingredients together just until moistened. Fry on hot griddle. Enjoy.