Crisp, cool mornings call for fall foods. These delicious pancakes are perfectly fluffy and light with crispy edges. They can be ready on your table in less than 30 minutes.
1 1/2 c. all-purpose flour, spooned into measuring cup, leveled off
2 t. baking powder
1/4 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground allspice
1/4 t. ground ginger
1/2 t. salt
1/2 c. pure pumpkin (like Libby’s)
3 T. unsalted butter, melted
1 c. milk
2 large eggs
3 T. maple syrup, plus more for serving
vegetable oil, for cooking
Preheat oven to 200 degrees F, setting an oven rack in the middle position. Line a baking sheet with aluminum foil.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt; set aside.
In a large bowl, whisk together the pure pumpkin and melted butter; whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture; whisk until smooth. If the batter seems too thick, add 1 to 2 more T. milk. DON'T over-mix.
Heat a non-stick skillet or a griddle over medium heat; coat lightly with vegetable oil. Drop about 1/4 c. batter from a small ladle or large spoon; cook until puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip; cook until the bottom is golden, about 30 seconds.
Serve immediately with a pat of butter and maple syrup.
Makes 12 pancakes.
*To Freeze: The pancakes can be frozen for up to 3 months. After they're completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack tightly in aluminum foil and/or place inside a heavy-duty freezer bag. To reheat, place pancakes in a single layer on a baking sheet; cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.