1 cup milk
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1 large egg
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup finely chopped pecans or walnuts, toasted
In a large mixing bowl, whisk together milk and lemon juice until combined; allow to sit 10 minutes. Whisk in butter, egg, pumpkin and vanilla until well combined.
In a medium mixing bowl, sift together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk in pecans until combined. Fold dry ingredients into wet ingredients until just combined. Allow batter to sit 5 minutes.
Heat a greased skillet over medium heat. Add about 1/4 cup batter, per pancake, to skillet. Cook 1-2 minutes per side, or until golden brown and set. Serve with maple syrup and bacon!