This isn't exactly a recipe you can use for Thanksgiving dinner, but it's a tasty treat you could make the morning after Thanksgiving or in the days following.
I decided to try adding pumpkin to pancakes when I had some left over from making homemade pumpkin ice cream. It was the perfect amount, and tasted really good with maple syrup.
To come up with the recipe, I substituted the pumpkin for melted butter in a pancake recipe from "The All New Good Housekeeping Cook Book." I then had to add a bit more flour.
Whole-Wheat Pumpkin Pancakes
1 1/4 plus 1 tablespoon whole-wheat flour
2 teaspoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
3 ounces pumpkin (not pumpkin pie mix)
1 large egg, lightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
pinch ground cloves (I used 1/8 teaspoon and that was a little too much)
Mix well. Cook on a lightly oiled griddle.
Serve with maple syrup or a little cinnamon-sugar. Makes about four servings.