Kali's Pumpkin Pancakes (4 servings) 2 large eggs 1 and 1/4 cups buttermilk 4 Tablespoons butter - melted 3 Tablespoons canned pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1 and 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon allspice Preheat a skillet over medium heat. Coat pan with oil cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until dark brown. A little bit of canned pumpkin goes a long way in providing flavor to these pancakes. Cinnamon and allspice give them just the right seasoning. Mr Breakfast would like to thank lexani97 for this recipe. Recipe number 533. Submitted 9/14/2002.