This weekend was jam-packed with wedding planning, so I didn't have as much time to devote to baking. I was able to squeeze in a little breakfast though, and with the beautiful weather we are having, it was the perfect excuse to sit outside and eat pancakes.
1. Mix together the egg, milk, oil, pumpkin puree, and vinegar. In a separate bowl, combine all dry ingredients. Add dry ingredients to pumpkin mixture, stir until just combined.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop about 1/4 cup of the mixture into the griddle for each pancake. Cook on both sides until brown.