Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 1/4 cup lightly packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon Morton kosher salt
• 1 1/4 cups buttermilk
• 1/2 cup pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 tablespoons unsalted butter (melted (plus more for greasing your pan))
• 2 teaspoons pure vanilla extract
• 1 cup cold heavy whipping cream
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. 1

   For the Pumpkin Pancakes: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.

2. 2

   In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract.

3. 3

   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix - a few small lumps are okay. Set the pancake batter aside and allow it to rest at room temperature for 10 minutes.

4. 4

   While the batter rests, preheat a griddle or non-stick skillet over medium heat. Grease the pan with butter or nonstick cooking spray.

5. 5

   When the pan is hot, use a ¼ cup measure to add a few mounds of batter to the pan. Cook until bubbles form on the surface, about 2-3 minutes.

6. 6

   Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.

7. 7

   For the Maple Cinnamon Whipped Cream: Place the heavy cream, maple syrup, vanilla extract, and ground cinnamon in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until soft peaks form – about 3 minutes.

8. 8

   Serve the pancakes topped with a dollop of whipped cream and some maple syrup.