Pumpkin Spice Pancakes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon fine salt
• 1 cup canned pumpkin puree
• 1 1/2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle

Before you cook

• Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt together in a large bowl.
• Beat the pumpkin, buttermilk, eggs and melted butter together in a second bowl until uniform.
• Fold the pumpkin mixture into the dry ingredients until barely combined and let the batter rest for five minutes.

Steps

1. Heat a griddle over medium-low heat and brush it with butter.
2. Spoon 1/3 cup of batter per pancake onto the griddle and spread it to about five inches across.
3. Cook without touching them until the edges dull and bubbles struggle up through the thick batter, about three minutes.
4. Flip the pancakes and lower the heat a notch.
5. Cook for three minutes more, until the centers feel firm rather than squishy.
6. Stack the pancakes and serve with butter and maple syrup.