Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 tbsp (35g) light brown sugar, packed
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 3/4 cup (180ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 2 tbsp (30ml) strong brewed espresso or coffee, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) pure maple syrup
  • 1 tbsp (15ml) strong brewed espresso
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. In a medium bowl, whisk together the pumpkin puree, eggs, milk, melted butter, espresso, and vanilla until the mixture is completely smooth and the coffee is fully integrated.
  2. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a whisk until just combined; stop as soon as the flour streaks disappear to avoid over-mixing.
  4. Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter.
  5. Pour 1/4 cup (60ml) of batter per pancake onto the griddle.
  6. Wait until bubbles form on the surface and the edges look set and matte, then gently flip with a spatula.
  7. Cook for another 2 minutes until golden brown.
  8. Prepare the Coffee-Maple Syrup by combining maple syrup, espresso, and butter in a small saucepan over low heat until melted and blended.