Pumpkin Pancakes

Follow any pancake recipe.  I used the Betty Crocker one:

1 large egg
1 cup all-purpose flour or whole wheat flour (I use half and half)
3/4 cup milk
1 Tb granulated or packed brown sugar
2 Tb vegetable oil
3 tsp baking powder
1/4 tsp salt

Beat egg in medium bowl until fluffy.  Beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional 1 to 2 Tb milk.

Heat griddle or skillet over medium heat or to 375 degrees.  Grease with butter if necessary.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Cook until bubbly on top, puffed and dry around edges.  Turn and cook other side until golden brown.

To Make Pumpkin Pancakes:
Put in slightly less milk than it called for.  Stir in about 2/3 cup canned pumpkin.  Add milk until the batter is the consistency you want.

Notes:
--I doubled this recipe (for the freezer) so I used 3/4 cup pumpkin.
--I leave out the oil and put in about 3 or 4 Tb of applesauce (for a single batch I'd use 1 or 2 Tb)
--They came out really moist so it took a little bit more time to cook.  But I'm not a big fan of plain pancakes and thought these had great texture and flavor.