The perfect Halloween breakfast.
From Martha Steward Living.
Whisk together 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger and salt, 1/8 teaspoon nutmeg; and a pinch of ground cloves.
In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter and 1 egg; fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
[Illustration of pumpkin (and pecan) pancakes from cookingvillage.com]