Soft Pumpkin Pancakes

Steps

1. 1.

   1.

   Mix The Dry Ingredients** Whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Break up any brown sugar clumps with your fingers.

2. 2.

   Stir The Wet Bowl

   In a second bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla until mostly smooth. A few pumpkin streaks are fine. It should look thick and orange.

3. 3.

   Make Soft Pumpkin Pancakes Batter

   Pour wet into dry. Fold with a spatula until just combined. Stop when you still see a few flour streaks. Let the batter sit 5 minutes. It thickens a bit and the pancakes fluff better.

4. 4.

   Heat The Pan

   Set a skillet or griddle over medium heat. Wipe with butter. When a drop of water skitters, you are ready. Drop heat slightly if the butter browns too fast.

5. 5.

   Cook The Stack

   Scoop about 60 ml batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip once. Cook another 1–2 minutes. Soft middle, golden face. Wipe more butter between batches.

6. 6.

   Serve Warm

   Stack them high. Maple if you want. Powdered sugar if you are feeling fancy. Eat while they are still steaming.