DENNY'S PUMPKIN PANCAKES RECIPES

Steps:

• Whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and the salt in a medium bowl, set aside. Warm milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
• Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until you no longer see large streaks of flour. Stir in pumpkin puree until only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over; about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
• Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes. Add butter and cook until melted and bubbling. Stir in syrup and cook until warmed.

Steps:

• 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.