Ingredients

The following ingredients have 8 Servings
  • 2 cups all purpose flour
  • ¼ cup light brown sugar (packed)
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • dash of ground cloves
  • 3/4 cup pumpkin puree
  • 2 cups whole milk
  • 2 eggs. lightly beaten
  • 1 tsp vanilla extract
  • 4 Tbsp butter (melted and slightly cooled)

Instruction

  • Preheat your oven to 250 degrees.
  • In a large bowl whisk together all of the dry ingredients.
  • In a separate bowl whisk together the pumpkin puree, milk, eggs and vanilla. Lightly mix in the melted butter and fold the wet ingredients into the dry, being careful not to over-mix. The batter will be slightly lumpy.
  • Heat a griddle or cast iron pan over medium/high heat.
  • Scoop out batter using a ⅓ cup measuring cup and pour onto the hot griddle, spreading just slightly into rounds. (Adjust the heat as needed so the pancakes do'n't brown too quickly.)
  • Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown, about 2 minutes.
  • Place the cooked pancakes onto a baking sheet and hold in the oven until ready to serve. Repeat with remaining batter until all pancakes are made. Enjoy!