Makes 12 pancakes
INGREDIENTS
- 1½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice (optional)
- ¼ teaspoon ground ginger (optional)
- ½ teaspoon salt
- ½ cup canned pumpkin (not pie filling!)
- 3 tablespoons unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 3 tablespoons maple syrup, plus more for serving
INSTRUCTIONS
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and grease lightly (with butter, shortening or vegetable oil). Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup.
Make a batch ahead of time! Freezer-Friendly Instructions: After the pancakes have cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.