Pumpkin Pancakes

I've been wanting to try Pumpkin Pancakes and finally made some!  It's one of those things I knew I would like thinking the kids wouldn't care for them, but turns out even the kids thought they were yummy.  I used a recipe from Brown Eyed Baker and only changed the amount of milk I used.  At first they were too thick and I like it when my pancake batter slowly pours into pan to make a more consistent circle shape.  These will be made again in this house!

Ingredients
1¼ cups all-purpose flour

2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 1 /2 to 1 3/4 cup milk (whole or 2%)
½ cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.