Pumpkin Pancakes

Saturday mornings are pancake mornings around here.  We have a variety of recipes and mixes that we use, depending on how much time we have and how well stocked the pantry is.  As much as I love your basic pancake, I love to try to find a healthier twist if we are eating them this often.  Usually we add blueberries, apples, or something like that (chocolate chips:  not healthier, but a treat!).  However, with the arrival of fall, I went looking for something more fall-like.  I found the following recipe on allrecipes.com and it received rave reviews, so I had to try it.  True to review, it has been very well received and has become a household favorite.
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Personal Notes:

1. Due to the baking soda and vinegar, the batter will be very thick.  Again, do not over-stir and don't worry about thinning it.  Just spread it out a bit as you pour it into the pan.
2. Immediately after pouring into pan, sprinkle with chopped nuts (I like pecans), for a little added nutrition and flavor.
3. Great served with sausage:  links, patties, etc.  Recently I sliced some chicken-apple sausages in half length-wise and browned them cut-side down in a skillet.