Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 3 tbsp (24g) brown sugar, packed
  • 2 tsp (10g) 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
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until no clumps of brown sugar remain.
  2. In a separate medium bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract; whisk vigorously until smooth.
  3. Pour the wet ingredients into the dry base and gently fold with a rubber spatula until flour streaks disappear, being careful not to overmix.
  4. Heat a griddle over medium-low heat and lightly grease with butter.
  5. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface and edges look set (approximately 3 minutes).
  6. Flip the pancakes and cook for an additional 2 minutes until golden brown.