Pumpkin-Pie Pancakes

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/8 teaspoon freshly grated nutmeg
• Pinch of cloves
• Pinch of salt
• 1 1/3 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons dark rum
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened pumpkin puree
• Maple syrup or ice cream for topping

Directions

1. Whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt in a medium bowl. In a separate bowl, whisk the buttermilk, eggs, melted butter, rum and vanilla until smooth and well blended. Add the wet mixture to the dry mixture and stir with the whisk only until the batter comes together. A few lumps are just fine. Use a rubber spatula to fold in the pumpkin puree gently, making sure it is evenly incorporated.
2. Lightly grease your griddle or skillet with butter, oil or spray if it needs it. Warm it over medium heat, or set an electric griddle to 350 degrees F. If you plan to hold the pancakes before serving, or for up to 20 minutes, heat the oven to 200 degrees F.
3. For each pancake, ladle 1/4 cup of batter onto the hot surface, leaving room for the batter to spread. Cook until the bottoms are golden and the tops are dotted with bubbles that break and remain open, then slide a wide spatula underneath and flip carefully. Cook the second side until lightly browned. Serve the pancakes right away, or transfer them to the warm oven while you finish cooking the remaining batter.