Which of the following categories best describes this recipe:
Breads

Estimated time:
30 min.

Number of servings:
yields 16 four-inch pancakes

Ingredients: (Hit your return key to start a new line)
2 cups all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 1/2 - 2 cups milk (adjust as needed)
1/2 cup solid-pack pumpkin
1 egg, lightly beaten
2 Tbsp. vegetable oil

Directions:
Lightly oil griddle and pre-heat to 375 degrees F.

In large bowl, thoroughly combine milk, pumpkin, egg, and oil. In a separate bowl, combine all other ingredients , mix well (start w/ lower amount of milk; more can be added later). Add dry mix to that other bowl, and combine until blended, but do not overmix. If it seems to be/proves to be a bit on the thick side, add milk and stir until it becomes a proper pancake batter consistency (should neither run all over the pan nor sit there like a lump!).

For each pancake, pour 1/4 cup batter on hot griddle. Cook until surface bubbles, and the edges and top surface begin to appear a bit dry. Flip 'em over; cook 2-3 more minutes.

Serve warm with butter and/or syrup.

Other suggestions and comments:
Part of the reason I make these is that it uses up that li'l bit of pumpkin left in the can from some Fall/Winter recipes. My husband and I like it; my daughter used to like it, but is now more of a Muffin Kid. Can't even say the word "pumpkin" to the six year old, in a Food context, but that will likely change with time. (More for us!)

I find these pancakes to be very filling! When I omit butter and use syrup only, I don't miss the butter that much. Leftovers are OK reheated next day, in toaster oven or microwave. Pumpkin's got a nutrition boost over ordinary pancakes.

Might be nice for a lazy Autumn supper, too.