2 cups all-purpose flour
4 Tbls. sugar
1/2 tsp. salt
4 tsp. baking powder
2 tsp. pumpkin pie spice
2 cups milk
4 Tbls. oil
2 eggs
1 cup canned pumpkin
1 cup sour cream

In a large bowl combine the dry ingredients. In another large bowl, combine milk, oil, eggs,
pumpkin and sour cream and beat until well mixed.

Add the liquid ingredients to the dry ingredients and combine just until moistened, being careful not to beat too much.
The batter will be lumpy. On heated griddle, bake the pancakes until the edges are brown and bubbles rise to the surface. Turn and bake until golden brown. These pancakes are very light. Serve with butter and warmed maple syrup.