Pumpkin Spice Pancakes

1 ½ cups all-purpose flour
1 cup whole wheat flour (I used whole wheat pastry flour)
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup buttermilk
1 cup milk
1 cup canned pumpkin
2 eggs
¼ cup vegetable oil or melted butter

Whisk together flours, salt, spices, sugar, and baking powder in a large bowl.

In a separate bowl, whisk together milks, egg, pumpkin and vegetable oil or melted butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter—it’ll produce tough pancakes.

Let the batter sit for 10 minutes while you heat the griddle. Once griddle is pre-heated, cook pancakes.

Serve with whipped cream and cinnamon sugar…or maple syrup. Delicious!