Ingredients:

  • 1.5 cups all-purpose flour
  • 3 tbsp light brown sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup pumpkin purée
  • 1 cup whole milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl until no clumps remain.
  2. In a medium bowl, beat the egg, then whisk in the pumpkin purée, milk, melted butter, and vanilla until the mixture is a uniform orange hue.
  3. Pour the wet ingredients into the dry and stir gently with a spatula just until combined; stop as soon as the flour streaks disappear to avoid over-mixing.
  4. Heat a griddle over medium heat and lightly grease with butter or oil. Pour approximately 1/4 cup of batter for each pancake.
  5. Cook until bubbles form on the surface and the edges look set and matte (about 2-3 minutes), then flip and cook for another 2 minutes until deep mahogany-brown.
  6. Remove immediately to a wire rack to prevent the bottoms from becoming soggy.