Ingredients

The following ingredients have 6 Servings
  • 1 3/4 cups (248g) all-purpose flour* ((scoop and level to measure))
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup (55g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 1 1/2 cups (350ml) buttermilk
  • 3 Tbsp (42g) butter, (melted, plus more cold butter for griddle)
  • 2 large eggs
  • 1 tsp vanilla extract

Instruction

  • Preheat a non-stick electric griddle to 375 degrees.
  • In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
  • In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. 
  • Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.
  • Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. 
  • Cook until golden brown on bottom then flip and cook opposite side until golden. 
  • Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.