1cup(250 mL) whole milk, (low-fat or non-dairy works too)
⅓cup(75 g) canned pumpkin purée, (I used Libby's)
2tablespoonsmelted butter
1large egg, room temperature
Instructions
In a large bowl, whisk together flour, light brown sugar, baking powder, salt and pumpkin pie spice. Set aside.
In a medium bowl, mix together milk, pumpkin purée, butter and egg until combined.
Fold pumpkin mixture into dry ingredients and stir until fully incorporated. Avoid over-mixing. Let the batter sit for 15 minutes while griddle heats up.
Spray a pancake griddle with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup.
Notes
Pumpkin pie spice: Use store-bought or homemade. 1 1/2 teaspoons ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground allspice or cloves.Large batch: Recipe can be easily doubled or tripled (just make sure you use a bigger bowl!)Store pancakes in an airtight container in the refrigerator for up to 5 days.Freeze pancakes in a ziplock bag for up to 3 months. Reheat in the toaster oven or oven at 350 F for 10 minutes.