1 cup whole wheat flour
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. ginger
1 egg
1/2 cup canned pumpkin
3/4 cup buttermilk
3 T. melted butter
Butter for skillet or griddle

Whisk all ingredients together thoroughly. Heat skillet or griddle. Melt and spread butter over the surface to prevent pancakes from sticking. Pour 1/3 c. batter onto skillet for each pancake. Once bubbles begin to form, turn pancake over. Cook until golden brown. Makes about 8 pancakes. For my family of 6, I usually triple this recipe.

**For a healthier pancake…soak the flour in the buttermilk overnight, then add the remaining ingredients the following morning before cooking.