Pumpkin Spiced Pancakes
- 1½ cups/192 grams all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- 1½ cups buttermilk
- ¾ cup pumpkin purée
- 2 eggs
- 3 tablespoons melted butter, plus more for greasing the skillet
- 1 teaspoon vanilla extract
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
- Heat a lightly greased griddle or nonstick skillet over medium-low heat.
- Drop the pancakes into the pan by the ¼ cup, making sure to leave plenty of room in between for the batter to expand.
- Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip.
- Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown.
- Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.