# What you'll need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/8 tsp ground cloves
→ Wet Ingredients
10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tbsp unsalted butter, melted
14 - 1 tsp vanilla extract
# Directions:
01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well blended.
02 - In a separate bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix as a few lumps are acceptable.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with additional butter or oil.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip pancakes carefully and cook an additional 1 to 2 minutes until golden brown and cooked through. Transfer to serving plate.
07 - Repeat with remaining batter, adjusting heat as needed. Serve warm with maple syrup, whipped cream, or chopped pecans if desired.
