Pumpkin Pancakes: Fluffy and Spiced

Ingredients

• 250 g all-purpose flour
• 45 g light brown sugar (packed)
• 10 g baking powder
• 3 g baking soda
• 3 g kosher salt
• 5 g pumpkin pie spice
• 120 g pumpkin puree
• 1 unit large egg
• 300 ml whole milk
• 28 g melted unsalted butter (cooled)
• 5 ml vanilla extract

Instructions

1. 1

   In a large mixing bowl, whisk together the all purpose flour, light brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed. Note: Whisking the dry ingredients removes lumps and ensures the leavening is perfectly dispersed.

2. 2

   In a medium bowl, vigorously whisk the egg until frothy. Note: This aeration is the secret to a light texture.

3. 3

   Incorporate the pumpkin puree, whole milk, vanilla extract, and cooled melted butter into the egg mixture.

4. 4

   Whisk the wet ingredients until the mixture is smooth and the color is a uniform orange.

5. 5

   Make a well in the center of the dry ingredients.

6. 6

   Pour the wet mixture into the well and use a silicone spatula to gently fold the ingredients together until just combined. Note: Stop as soon as you see no more dry flour; lumps are your friend here.

7. 7

   Heat a non stick griddle over medium heat for 3 minutes.

8. 8

   Pour approximately 1/4 cup of batter per pancake onto the hot surface.

9. 9

   Cook 2 to 3 minutes until bubbles form on the surface and the edges are set.

10. 10

    Flip and cook for another 1 to 2 minutes until the bottom is golden brown and the center is set.