Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (35g) brown sugar, packed
  • 1 tbsp (6g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.75 cup (180ml) buttermilk
  • 1 large (50g) egg
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until no large clumps of brown sugar remain.
  2. In a large bowl, whisk the egg and pumpkin puree until smooth. Stir in the buttermilk, melted butter, and vanilla extract until the mixture is uniform.
  3. Pour the dry ingredients into the wet mixture. Using a spatula, gently fold until just combined, leaving a few streaks of flour to avoid over-developing gluten.
  4. Heat a non-stick griddle or large skillet over medium heat.
  5. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  6. Flip the pancakes and cook until the other side is mahogany-gold.