2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup brown sugar
1 cup pumpkin puree
1/2 cup sour cream
1 1/2 cups milk
1 teaspoon vanilla extract
4 tablespoons butter, melted
neutral vegetable oil or clarified butter or ghee
- Whisk the dry ingredients together in a bowl.
- Beat the eggs and pumpkin puree together in a large bowl until combined. Whisk in the sour cream until smooth. Whisk in the milk and extract. Stir in the melted butter. Add the dry ingredient to the wet ingredients and blend together until combined and smooth.
- Heat oil or clarified butter on a griddle or in a cast iron pan over medium low heat. When the pan is hot, pour 1/3 cupfuls of batter in oil and spread out a little to form pancakes about 5 inches in diameter. When small bubbles start to appear on the edges, flip and cook the other sides. Repeat with more oil and batter. Makes about 16 pancakes.
Note: You will have enough pumpkin puree left over to make these Pumpkin Bars with Maple Frosting!