Pumpkin Pancakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/8 tsp ground cloves</li><li class="ingredients-single-item">250g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">250ml buttermilk (or 235ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Vegetable oil or butter for cooking</li><li class="ingredients-single-item">Maple syrup, for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Pancake turner or wide spatula</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Large mixing bowls</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. The combination of spices will give your pancakes that classic warming flavor that pairs perfectly with pumpkin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk the pumpkin purée, buttermilk, eggs, melted butter, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create extra fluffiness, while the fat content contributes to a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula until just combined. You should still see a few small lumps – this is perfect! Overmixing develops gluten and results in tough pancakes, so stop when no dry flour pockets remain but the batter still looks slightly lumpy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5-10 minutes. This resting period allows the flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes with a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of oil or butter to lightly coat the surface. The pan is ready when a few drops of water sizzle and evaporate when flicked onto the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For each pancake, pour about 60ml (¼ cup) of batter onto the hot pan. The batter is thicker than regular pancake batter due to the pumpkin purée, so use the back of a spoon to gently spread it into a circle about 10cm (4 inches) in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You'll notice the color deepen to a beautiful golden orange. This is your signal that it's time to flip!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancake with a wide spatula and cook for another 1-2 minutes until golden brown on the second side and cooked through. The second side will cook faster than the first, so keep a close eye on it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the cooked pancake to a warm oven (about 95°C/200°F) or cover with a clean tea towel while you cook the remaining batter. If the pan becomes too hot between batches (pancakes browning too quickly), reduce the heat slightly or take the pan off the heat for a minute to cool down.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve your pumpkin pancakes warm, stacked high with a pat of butter melting on top and a generous drizzle of maple syrup. For an extra special touch, add a dollop of lightly sweetened whipped cream and a sprinkle of additional cinnamon or toasted pecans. Enjoy immediately while they're at their fluffy best!</li></ol>