Pumpkin Pancakes

Instructions

1. Mix dry ingredients
   In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
2. Combine wet ingredients
   In a separate medium bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
3. Make the batter
   Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or rubber spatula just until combined. Some small lumps are fine - do not overmix. Let the batter rest for 5 minutes to allow the gluten to relax.
4. Heat the cooking surface
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or cooking spray to lightly coat the surface.
5. Cook the pancakes
   For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
6. Keep warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Add more butter or cooking spray to the pan as needed between batches.
7. Serve
   Serve the pancakes warm with maple syrup and optional toppings like chopped nuts, whipped cream, or a sprinkle of cinnamon.