2 c. all-purpose flour                                                     3 Tbs. packed brown sugar

1 Tbs. baking powder                                                   ½ tsp. salt

1-3/4 c. milk                                                                   3 eggs, slightly beaten

¾ c. canned pumpkin                                                   ¼ c. vegetable oil

Combine all dry ingredients in a large mixing bowl.  In a medium second bowl beat eggs, add remaining ingredients and mix.  Add milk/egg mixture to dry ingredients until only slightly lumpy, about 50-75 strokes.  Allow to sit for 10 minutes.

Heat a griddle to medium hot, grease with butter.  Pour about ¼ cup of batter on hot griddle for each pancake.  Flip when dry around edges and bubbly. (about 2 minutes per side)  Makes approx. 14 pancakes.

Maple Walnut Topping:

1/2 c. chopped walnuts
1 T. sugar cinnamon mix
1 T. butter
3/4 – 1 c. Pure Maple Syrup

Melt butter in small pan over med. low heat.  Stir in walnuts, when walnuts start to brown sprinkle and stir in the sugar cinnamon mix. Brown for approx. one more minute, taking care not to burn.  Turn off heat and stir in maple syrup.  Top pancakes and serve.