Ingredients:

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until no clumps of spices remain.
  2. In a medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla until the mixture is smooth and uniform in color.
  3. Gently pour the wet ingredients into the dry ingredients and use a spatula to fold the mixture together until just combined; avoid overmixing to keep pancakes fluffy.
  4. Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or cooking spray.
  5. Pour roughly 3 to 4 tablespoons of batter for each pancake and cook until bubbles form on the surface and the edges are set.
  6. Flip the pancakes and cook until both sides are a deep golden mahogany brown.