What's for Breakfast? Pumpkin Pecan Pancakes

I am posting my original recipe, however, I did make some modifications. I added 1 cup of whole wheat flour in place of 1 cup white. I decreased the amount of sugar and oil called for, and increased the milk. I like a really thin pancake. While cooking, I also press the cake with a spatula to keep them from puffing up.

2 cups flour
4 t baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground allspice
3/4 cup sugar
1 1/2 cups pumpkin
3 eggs
1 cup milk
3/4 cup vegetable oil
1 tsp. vanilla extract
1 cup chopped pecans  

Mix dry ingredients and set aside.

In a large bowl, combine pumpkin, eggs, milk, oil and vanilla. Add dry ingredients and stir til blended; add in pecans.

Heat a griddle or frying pan sprayed with cooking spray on medium heat. When nice and hot, ad batter by 1/4 cup measure, scooping batter onto griddle and cooking til bubbles form. Turn and brown the other side.

I served the pancakes with light butter.