Pumpkin Pancakes

Ingredients

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons unsalted butter (melted plus more for frying)
• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (see notes)
• 1/2 teaspoon salt

Instructions

1. 1

   In a bowl, whisk together the milk, pumpkin purée, egg, and melted butter. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.

2. 2

   Pour the flour mixture into the bowl with the wet ingredients and whisk until just combined. Add a little bit more milk if the batter is too thick.

3. 3

   Heat a lightly buttered wide heavy-bottomed pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4–1/3 cup of the batter into the pan or onto the griddle per pancake.

4. 4

   Flip when the bubbles that appear on the surface pop and form holes that stay open, and cook on the other side until nicely browned. Serve hot with maple syrup.