Ingredients:

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

Instructions:

  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. In a medium bowl, vigorously whisk the egg until frothy. Note: This aeration is the secret to a light texture.
  3. Incorporate the pumpkin puree, whole milk, vanilla extract, and cooled melted butter into the egg mixture.
  4. Whisk the wet ingredients until the mixture is smooth and the color is a uniform orange.
  5. Make a well in the center of the dry ingredients.
  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. Heat a non stick griddle over medium heat for 3 minutes.
  8. Pour approximately 1/4 cup of batter per pancake onto the hot surface.
  9. Cook 2 to 3 minutes until bubbles form on the surface and the edges are set.
  10. Flip and cook for another 1 to 2 minutes until the bottom is golden brown and the center is set.