Pumpkin Pancakes

2 c all-purpose flour
2 T brown sugar
1 T baking powder
1 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ginger
1-3/4 c milk
1/2 c Libby's Solid Pack Pumpkin
1 egg
2 T vegetable oil


Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger.
Mix together milk, pumpkin, egg and oil.
Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat.
Brush lightly with oil.
Pour 1/4 c batter onto griddle for each pancake.
Cook until bubbles form on surface and begin to burst, 1 to 2 minutes.
Flip over; continue cooking 1 to 2 minutes or until golden brown.
Repeat with remaining batter.
Top with maple syrup and chopped nuts