1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1 large egg
1 cup whole milk
1/2 cup homemade or canned pumpkin puree
3 tablespoons canola or other light vegetable oil
Vegetable oil for cooking
1/4 cup chopped pecans, toasted

In a small bowl, whisk together the flour, baking powder, salt, sugar, nutmeg, and cloves. In a large bowl, beat the egg, milk, and pumpkin together until just blended. Stir in the oil. Add the flour mixture all at once to the egg mixture and stir until just blended.

Heat a griddle or large frying pan over medium high heat. Coat with vegetable oil. When hot, add the pancake batter 1/4 cup at a time. Cook until the edges pull away slightly from the pan and bubbles form evenly on the top, 1 to 2 minutes. Turn and cook the other side until golden, another 1 to 2 minutes. Repeat until all the batter is used.

Serve at once accompanied by butter, syrup, and toasted pecans.

Makes about 1 dozen pancakes.