Pumpkin Cornmeal Pancakes

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I read the reviews and adjusted the original recipe as follows:
I added 1 Tablespoon baking powder, 1/4 cup brown sugar, and 1/2 teaspoon salt.
I reduced the milk to 1 1/2 cups, and I cooked them on medium-low heat.
YUMMY! I didn't add the dusting of powdered sugar at the end--I found them to be just sweet enough as is.

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This recipe turned out great after I tweaked it a little bit. I used 1 cup of pumpkin pie filling and omitted the pumpkin puree. I added less than 1 1/2 cups of milk (they were too thin for my taste when using the recipe recommended amount, used self-rising flour and added 1 tablespoon of baking powder to help them rise. I also like my pancakes sweeter so I added 1/2 cup of brown sugar and a dash of cinnamon, nutmeg, ground cloves and allspice and a little bit of melted butter. They were better than when I made them following the recipe exactly. They were thicker and fluffier than they were when I followed the original recipe, and they were more of a sweet pancake as opposed to savory when I added the pie filling and the sugar.

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I didn't add a leavening agent and they were very flat. 2.5 cups of milk is too much, I used 1.5. Even with a ton of powdered sugar on these pancakes, my 5 year old wouldn't eat them. My hasband and I also were not very fond of them. They seemed sort of mushy on the inside. I will not be making them again.

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The flavor is decent - a little more savory than most pancakes. I omitted the butter and used cooking spray instead.

The oversight is there seems to be no leavening in the recipe? If you make the same quantity of batter, add 1 Tablespoon of baking powder.

And cook on a low heat setting (med-low as they burn easily.

Finally I'd say 2 cups of milk not 2.5-3 since batter ends up being too runny.