The Best Pumpkin Pancakes Ever!

I find that pumpkin pancakes can often be heavy. But with a few tweaks to my Fluffy Buttermilk Pancakes recipe, I was able to create the fluffiest, lightest pumpkin pancakes ever.

Ingredients:

• 1 C. AP flour
• 1/4 C. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. each of ground cinnamon, ginger, nutmeg, cloves, and/or allspice
• 1 C. buttermilk
• 1 egg
• 3/4 C. pumpkin puree
• 1/4 C. butter, melted and cooled slightly

In a large bowl, combine flour, sugar, baking powder, baking soda, and spices. In another bowl, beat together the buttermilk, egg, and pumpkin and then add to the dry ingredients. Add the melted butter and mix only to combine. It's okay for there to be small lumps - if you overmix, the pancakes won't be fluffy. Set the batter aside while you heat the griddle.

Heat the griddle (or a large pan) over medium heat. Grease lightly with oil or melted butter. Pour about 1/3 of a cup of batter per pancake onto the griddle. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for just 1 minute more. 

Keep warm until ready to serve. Spread with butter, if desired, and serve with maple syrup.

Makes about 12 pancakes.