INGREDIENTS
1 1/2 c. all-purpose flour
3 tsp. baking powder
2 tbsp. packed light brown sugar
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. milk
1 c. pumpkin puree
2 large eggs
1 tsp. pure vanilla extract
Butter, for cooking
DIRECTIONS
- In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
- Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes.
- Repeat with remaining batter.
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