# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves
→ Wet Ingredients
10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon vanilla extract
# How-To:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
02 - In a separate bowl, whisk pumpkin puree, whole milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, leaving some lumps.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2–3 minutes.
06 - Flip pancakes and cook an additional 1–2 minutes until golden brown and through.
07 - Repeat with remaining batter. Serve warm with maple syrup, whipped cream or chopped pecans as desired.
