Ingredients
1 ½ cups of low-fat milk
1 cup of pumpkin puree
1 egg
2 tablespoons of vegetable oil
2 tablespoons of Buona Cucina Pumpkin Spice Balsamic Vinegar
2 cups of all-purpose flour
3 tablespoons of brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/2 teaspoon of Kosher salt
Directions
In a bowl, mix the milk, pumpkin, egg, oil, and balsamic vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, 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.