Fluffy pumpkin spice pancakes, perfect for a cozy breakfast or brunch. This recipe features a blend of warm spices, pumpkin puree, and buttermilk for a delicious autumn treat.
1. In a medium bowl, add the flour, salt, baking powder, baking soda, sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine.
2. In a separate bowl, whisk together the eggs, buttermilk, pumpkin puree, and vanilla until smooth.
3. Pour the wet ingredients into the dry and mix until just combined. Do not overmix. You want to have some clumps in the batter, which will make the pancakes fluffy. Fold in the melted butter.
4. In a large nonstick skillet or griddle, heat a thin coating of oil over medium heat. Once the skillet is hot, add about 1/3 Cup of the pancake batter and cook until little bubbles form on the surface and pop and the bottom of the pancake is golden brown, 2-3 mins. Flip and cook until the other side is golden brown and the pancake is cooked through, about 2 mins. Repeat with the remaining batter.
5. Serve with warm maple syrup and butter and enjoy!
