Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 3 tbsp (35g) brown sugar, packed
  • 1 tbsp (8g) pumpkin pie spice
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (120ml) pumpkin puree
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  2. In a medium bowl, beat the egg, then whisk in the pumpkin puree, buttermilk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry bowl and fold gently with a spatula until just combined, leaving a few small lumps to avoid gluten development.
  4. Heat a non-stick griddle or skillet over medium-low heat and lightly grease with a small pat of butter.
  5. Pour 1/4 cup (60ml) of batter for each pancake.
  6. Cook for 2–3 minutes until bubbles form on the surface and the edges appear matte and set.
  7. Flip carefully and cook for another 2 minutes until the pancake is deep mahogany brown and springs back when lightly pressed.