Pumpkin Pancakes

Ingredients

• 3 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 1/2 cups whole milk
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

Instructions

1. 1

   Melt the butter and set it aside to cool slightly.

2. 2

   In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.

3. 3

   In a medium bowl, combine the pumpkin puree, eggs, milk, maple syrup and vanilla. Whisk until well combined. Whisk in the melted butter.

4. 4

   Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.

5. 5

   Pour the wet ingredients into the dry and mix until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.

6. 6

   Scoop about 3 tablespoons of batter per pancake onto the hot griddle. Let the pancakes cook on the first side until bubbles form and the pancake bottoms begin to brown, about 3 minutes. Flip the pancakes and cook on the second side until golden and cooked through, about 2 minutes. Serve pancakes with maple syrup, if desired.