Rock Your World Pumpkin Pancakes

These are the best pumpkin pancakes you will ever eat.  Ever.  I had four the first day we made them.  Ok, that's a lie.  I think it was more like eight.  They are life changing.

Question: At what point does a recipe become your own?  How many alterations from the original recipe are necessary before you have to stop citing your source?  I adapted my recipe from this one at allrecipies.com.

Ingredients

2 cups milk	1 cup pumpkin puree
1 egg	2 tablespoons vegetable oil
2 tablespoons vinegar	2 cups all-purpose flour
1/4 cup brown sugar	2 teaspoons baking powder
1 teaspoon baking soda	1 teaspoon pumpkin pie spice
1 teaspoon cinnamon	1/2 teaspoon cloves
1/2 teaspoon salt	Powdered Sugar and Maple Syrup

Yeild: 32  4" pancakes

Directions
Mix all wet ingredients together in a bowl holding back 1/3 cup of milk.  Mix dry ingredients in a separate bowl. Depending on the weather, your altitude, the type of flour you're using and your mood that morning your batter may need the extra 1/3 cup milk.  My batter is always really thick and always needs the full two cups.

Stir dry ingredients into wet just until combined.  Add extra milk if your batter is super thick. 

Heat a frying pan or griddle on medium high heat (350 degrees) and spray with non-stick spray.

Pour the batter onto the griddle making each pancake approximately 4" in diameter. You really can make them any size you want, but I make mine about 4" and that's how I ended up with 32 from this recipe.

Brown on both sides and serve hot with syrup, powdered sugar, or both!

Try not to eat them all at one sitting.  It will be difficult.  But they freeze well and could be used for multiple breakfasts.  Unless you have six kids, in which case you should double the recipe.  And, if you have poor self control you should invite friends over.  These pancakes are that good.