The Best Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup packed light brown sugar
• 1 cup pumpkin puree
• 1 1/2 cups buttermilk
• 3 Tbsp butter, melted, plus more cold butter for griddle
• 2 large eggs
• 1 tsp vanilla extract

Directions

1. Heat a non-stick electric griddle to 375 degrees. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together, then make a deep space in the middle and set the bowl aside.
2. Add the brown sugar to a small bowl and rub it with your fingertips until the clumps are gone. In a medium bowl, whisk the pumpkin, buttermilk, brown sugar, melted butter, eggs, and vanilla until the mixture is smooth and evenly combined.
3. Pour the pumpkin mixture into the opening in the dry ingredients, then whisk only until everything comes together. Let the batter sit for 3 minutes.
4. Butter the griddle, then scoop the batter onto it using about 1/3 cup for each pancake. Use the underside of the measuring cup to nudge each pancake outward just a little.
5. Cook the pancakes until the bottoms are golden, then turn them over and cook the second side until golden as well.
6. Continue the same way with the remaining batter. Serve warm with butter and maple syrup.