Scale
Ingredients
- 1–1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- a pinch of ground ginger
- a pinch of ground cloves
- 1 cup whole or 2% milk
- 1/2 cup canned pumpkin
- 1 egg
- 2 tablespoons butter, melted (plus more for cooking and serving)
- 1 teaspoon vanilla extract
- maple syrup and chopped pecans for serving
Instructions
- In a large bowl, mix the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- In a separate bowl, whisk together the milk, pumpkin, egg, melted butter and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Let sit for 5 minutes.
- Melt a half-tablespoon of butter in a small nonstick skillet on medium-low heat. Ladle 1/3-cup of the batter into the skillet. Cook for 2-3 minutes, until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately, with lots of maple syrup, chopped pecans and a pat of butter.
Notes
- Leftover pancakes can be frozen for up to a month.