Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 0.5 tsp (3g) sea salt
  • 1 cup (245g) pumpkin puree
  • 1.25 cups (300ml) whole milk
  • 1 large egg
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (115g) unsalted butter, softened
  • 2 tbsp (30g) pumpkin puree (for butter)
  • 1 tbsp (15ml) maple syrup
  • 0.25 tsp (1g) ground cinnamon

Instructions:

  1. In a medium bowl, use an electric hand mixer to beat the softened butter until light and airy. Whip in 2 tablespoons of pumpkin puree, maple syrup, and cinnamon until fluffy. Set aside at room temperature.
  2. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and sea salt to remove lumps.
  3. In a separate bowl, whisk together the 1 cup of pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
  4. Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined, leaving small lumps. Let the batter rest for 5 to 10 minutes.
  5. Heat a non-stick griddle or skillet over medium-low heat and lightly grease with butter or oil.
  6. Scoop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 3 minutes), flip, and cook the other side until golden brown (about 2 minutes).