Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (38g) light brown sugar, packed
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 0.5 cup (120g) canned pumpkin purée
  • 1 large (50g) egg
  • 0.75 cup (180ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Ensure the brown sugar clumps are broken up to avoid sugar pockets.
  2. In a separate medium bowl, whisk together the canned pumpkin purée, egg, milk, melted butter, and vanilla extract until the mixture is a uniform, smooth orange color.
  3. Pour the wet mixture into the dry ingredients. Using a spatula, fold the batter gently until just combined. Stop the moment the flour streaks disappear to ensure pancakes stay fluffy.
  4. Heat a griddle over medium heat and lightly grease with butter or oil. Pour approximately 1/4 cup (60ml) of batter per pancake.
  5. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 2 minutes until they reach a rich, mahogany-colored finish.