Christina's Pumpkin Pie Pancakes Recipe

2 cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
One 15-ounce can pumpkin
One 12-ounce can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
Whipped topping, optional

1. Combine the flour, sugar, baking powder, and salt in a large bowl.
2. Whisk the eggs in a medium bowl until well beaten. Add the pumpkin, milk, cinnamon, ginger, and cloves; whisk until well blended. Pour pumpkin mixture into the flour mixture; mix well. Batter will be thick.
3. Preheat an electric griddle to 375 degrees F. or place a large skillet over medium heat. Coat with nonstick cooking spray. Using a ¼-cup measure, pour batter on griddle or skillet. Using the back of a spoon, spread mixture to create 4-inch circles. Cook until golden, about 2½ minutes on each side. Turn pancakes more than once, if necessary. Repeat with remaining batter.
4. Serve warm or cool with whipped topping, if desired.

Serves 5 to 10.

Tips From Our Test Kitchen: You may allow pancakes to cool, cover with plastic wrap, and refrigerate until needed.