Pumpkin Fritter Pancakes (12 servings) 1 cup all-purpose flour 1 and 1/2 cups canned pumpkin puree 1 large egg 1/2 cup granulated sugar 1 Tablespoon butter - softened 2 teaspoon pumpkin pie spice 3/4 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon baking soda additional butter and powdered sugar - for topping Makes about 12 medium-sized pancakes. In a small mixing bowl, whisk together eggs, sugar and salt until well blended. Add pumpkin puree and continue to mix until well blended. In a separate larger bowl, sift together flour and baking powder. Add egg mixture to larger bowl along with butter and spices (including vanilla). Mix until well combined. Spoon in 1/4 cup amounts onto a greased griddle at medium-high heat. Cook until golden on both sides. Serve warm with a pat of butter and a sprinkling of powdered sugar. Check out these other pumpkin recipes. A basic pancake batter gets 'jack'-ed up (as in Jack O' Lantern) with pumpkin puree and all the spices that make pumpkin pie so good. Mr Breakfast would like to thank CurtAndMary for this recipe. Recipe number 1565. Submitted 10/27/2005.