1 ½ cups milk

1 cup pumpkin puree

1 egg

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2 tablespoons vegetable oil

2 tablespoons vinegar

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2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.

Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.