½tspcoarse Kosher salt(if using table salt, use half the amount)
½tspground cinnamon
¼tspground ginger
¼tspground nutmeg
¼tspground cloves
½cup (122g)canned pumpkin puree(not pumpkin pie filling)
¼cup (40g)light or dark brown sugar,lightly packed
1(55g)large egg
1tspvanilla extract
¼cup (56g)unsalted butter,melted
1 ¼cups (336ml)whole milk
Maple Cinnamon Butter
½cup (113g)unsalted butter,softened to room temperature
1tbsppure maple syrup
¼tspcoarse Kosher salt(if using table salt, use half the amount)
⅛tspground cinnamon
⅛tspground nutmeg
Instructions
Pancakes
In a bowl, whisk together the pumpkin, brown sugar, egg, melted butter, vanilla and milk.
Separately, whisk together the flour, baking powder, baking soda, salt and spices.
Add the dry ingredients to the wet, and whisk briefly just until combined. The batter will be thick and a little lumpy.
Preheat your griddle to between 325-350 F. If it's not non-stick, grease with a little butter or non-stick spray.
Use a 1/4 cup measuring cup to measure the batter onto the griddle. Since the batter is thick, you'll need to spread it out a bit with an offset spatula.
Cook the pancakes until bubbles start forming on top, the pancakes are golden brown on the bottom and you can easily flip them over. Flip the pancakes and cook the other side, making sure the pancakes are cooked through completely.
Serve with maple syrup and the maple cinnamon butter.
Maple Cinnamon Butter
With an electric mixer, beat all the ingredients until smooth and well combined, about 1 minute. Serve with the pancakes.
If you like, use a silicone leaf mold to mold the softened butter. Use an icing spatula to spread the butter into the mold, then freeze for 30 minutes. Pop the leaves out of the mold, and keep refrigerated until needed.
Notes
Leftover pancakes can be wrapped and frozen, then toasted or microwaved later for a quick and delicious breakfast.