Pumpkin Spice Pancakes Delightful Autumn Flavor Treat

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.5 teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup buttermilk (or milk with lemon juice)
• 2 large eggs
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (plus extra for cooking)

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt until well combined. Set aside.
2. In a large bowl, mix the pumpkin puree, buttermilk, eggs, brown sugar, vanilla extract, and melted butter until smooth and homogenous.
3. Pour the dry ingredient mixture into the wet ingredients. Gently stir until just combined—a few lumps are okay; do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and add a small pat of butter. Once melted and sizzling, pour about ¼ cup of the pancake batter onto the skillet for each pancake.
5. Cook for about 2-3 minutes on one side until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
6. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more butter to the skillet as necessary.
7. Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with a dusting of powdered sugar and a pinch of cinnamon. Serve with a dollop of whipped cream and a sprinkle of pumpkin seeds for an added crunch.