2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a
large mixing bowl, and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk,
2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour
mixture, and stir just until moistened. (Do not overmix.)
Coat skillet with 1 teaspoon vegetable oil over medium heat.
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden
brown, about 3 minutes on each side.