Pumpkin Pie Pancakes

We used to eat pancakes at least once a week when my daycare was in full swing and while I love the recipe that I use for pancakes, it is fun to be able to change it up a bit every once in a while. I love my pumpkin and I love breakfast, so it's great to be able to mix the two up together. Definitely a family favorite!!

Pumpkin Pie Pancakes
(recipe found on pinterest via justataste.com)

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil

Sift together flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set aside. In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter. Make a well in the dry ingredients then pour in the wet, stirring to combine. Allow the batter to rest at room temperature for 30 minutes. Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center.