Pumpkin-Ginger Pancakes

1 cup all purpose flour
1/4 t salt
2 T brown sugar
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg
1/2 t powdered ginger
1 egg
1/2 cup non-fat, plain yogurt
3/4 cup milk
3/4 cup canned pumpkin
2 T butter, melted

Mix first 8 ingredients (all dry) in a large bowl.

In a second bowl mix all wet (last 5 ingredients).

Combine dry into wet slowly mixing until all ingredients are incorporated.

Spoon onto cooking surface, approximately 2 minutes; flip.

Cook an additional minute, transfer to serving plate.