Pumpkin Pancakes

From The Great Little Pumpkin Cookbook (Ten Speed Press)
by Michael Krondl

4 servings

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 tablespoons light brown sugar
• 3 large eggs
• 1 2/3 cups buttermilk
• 3/4 cups pumpkin puree
• 4 tablespoons butter, melted
• Canola oil
• pure maple syrup

Preheat oven to 250 degrees.

In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. Whisk until completely incorporated. In a medium bowl whisk together the sugar and eggs until well blended. Stir in the buttermilk, pumpkin and butter. Add the dry ingredients into the wet and whisk until smooth.

Heat the griddle or cast-iron pan over moderately high heat. Brush lightly with oil. Working in batches, drop batter by 1/4 cupfuls onto the griddle. Cook pancakes until bubbles form on top and the bottoms are golden brown, about 2 minutes. Transfer to a baking sheet and place in the oven to keep warm, up to 20 minutes. Repeat with remaining batter, brushing the griddle with oil as needed. Serve pancakes warm with maple syrup.

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