Pumpkin Pancakes

Prep Time: 10 minutes                        Cooking Time: 10 minutes
Yield:  10-12  4-inch pancakes

Ingredients:

375 grams (2 ½ cups) all purpose flour
105 grams (½ cup hard-packed) dark brown sugar
1 tablespoon (15 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) cinnamon
¼ teaspoon (1.5 mL) ginger
½ teaspoon (2.5 mL) nutmeg
½ teaspoon (2.5 mL) allspice or Chinese 5-spice

2 cups (500 mL) buttermilk
1 cup (250 mL) pumpkin puree (not pie filling)
2 large eggs
3 tablespoons melted butter
1 tablespoon (15 mL) pure vanilla extract

Method:

1. In a medium-size bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Mix well.
2. In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
3. Pour the dry ingredients over the buttermilk-pumpkin mixture and mix until just incorporated. Do not overmix. If the mixture is too thick, add a little more buttermilk, or regular milk.
4. Heat a griddle or a large frying pan over medium heat. Melt a little butter or vegetable oil on the cooking surface. Scoop about 1/3 cup of batter onto the heated surface. The pancakes are ready to flip when they start to show little bubbles on the surface (about 2 minutes). Flip and cook on the other side.
5. Top with butter and maple syrup.