Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 1/2 cups buttermilk
• 3/4 cup pumpkin puree
• 1/4 cup plain whole milk Greek yogurt
• 2 large eggs
• 3 tablespoons unsalted butter (melted and cooled)
• 1 1/2 teaspoon pure vanilla extract
• vegetable oil (as needed for cooking)
• 1/2 cup pecans (chopped (optional))

Instructions

1. 1

   Mix the Dry Ingredients - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.

2. 2

   Mix the Wet Ingredients - In a medium bowl, whisk together buttermilk, pumpkin puree, yogurt, eggs, and cooled melted butter.

3. 3

   Make the Batter - Gently stir the wet ingredients into the dry ingredients. Leave a few streaks of flour, the pancake batter should look lumpy. Allow the batter to rest for 10 minutes before cooking.

4. 4

   Cook the Pancakes - Heat a large 12-inch nonstick pan over medium heat. Add 1 teaspoon of vegetable oil to the pan. Use a paper towel to create a thin layer of oil on the bottom of the pan.Measure out a ¼ cup (60ml) of pancake batter into the pan, 2 to 3 at a time. Use the back of a spoon to spread the pancakes into a circular shape, about 3 ½ inches in diameter. Cook until golden brown, the edges are set, and bubbles begin to break on the surface of the pancake, 2 to 3 minutes.Carefully flip the pancakes, and cook until the other side is golden brown, 1 to 2 minutes. Do not press down on the pancake after flipping, or it will not be fluffy. Repeat with the remaining batter, and grease the pan as needed.

5. 5

   To Serve - Top the pancakes with pecans (if using) and drizzle with maple syrup.