Ingredients:

  • 1 cup (125g) all-purpose flour
  • 3 tbsp (35g) light brown sugar, packed
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (0.5g) ground ginger
  • ¼ tsp (0.5g) ground nutmeg
  • ¼ tsp (1.5g) salt
  • ½ cup (120g) pumpkin puree (unsweetened)
  • ¾ cup (180ml) whole milk
  • 1 large egg
  • 2 tbsp (30ml) melted unsalted butter, cooled slightly
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until uniform and clumps of sugar are removed.
  2. In a second bowl, whisk the egg until lightly beaten, then stir in the pumpkin puree, milk, melted butter, and vanilla extract until the batter is smooth and glossy.
  3. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter together just until the flour streaks disappear, leaving a few small lumps to maintain a light texture.
  4. Heat a non-stick skillet or electric griddle over medium heat and cook the pancakes until bubbles form on the surface and edges are set, then flip and cook until golden brown.