FLUFFY PUMPKIN PANCAKES

Yield: 14 pancakes

INGREDIENTS

• 2 cups flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 3/4 cup buttermilk, room temperature
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons butter, melted and slightly cooled
• 2 teaspoons vanilla

DIRECTIONS

Whisk together in a large bowl the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Whisk together in a small bowl the buttermilk, pumpkin, eggs, butter and vanilla.

Mix the wet ingredients into the dry ingredients until just combined. Some lumps are OK; do NOT overmix. Let batter sit 5-10 minutes.

Heat a large skillet or griddle over medium-high heat and grease with butter or oil. Pour about 1/3 cup of pancake batter into the skillet and gently spread the batter to form a circle. Cook 2-3 minutes or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes or until golden. Repeat with remaining batter.

Serve warm with cinnamon-and-honey-spiked butter and maple syrup.

Rachel Riesgraf lives in Jordan, Minnesota. Her make-from-scratch recipes are for the busy, modern cook with a focus on fresh, seasonal ingredients. Find her recipes at modernfarmhouseeats.com.