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Pumpkin isn't just for pumpkin pie anymore and these deliciously spiced pancakes are a perfect way to start a fall morning. I love the fall spices used in ciders and gingerbread; the smell of cinnamon, nutmeg, cloves, allspice, and ginger always makes me think of the holidays. These pancakes can be embellished with toasted nuts or chocolate chips, but I love them plain.

1 ½ cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup canned pumpkin puree
1 1/4 cups buttermilk
4 tablespoons melted butter
2 eggs

Whisk together dry ingredients. In a separate bowl, combine pumpkin puree, milk, melted butter, and eggs. Add to dry ingredients and whisk until smooth.

Cook pancakes in a skillet over medium heat in melted butter or cooking spray. Pour about ¼ cup batter for each pancake and cook pancakes for about 3 minutes per side, or until golden brown.