Pumpkin Pancakes

• 1-1/4 cup All-purpose Flour
• 2 Tablespoons Light Brown Sugar, Packed
• 2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt (slightly Less If Using Fine Salt)
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Ginger
• 1/8 teaspoons Freshly-ground Nutmeg
• 1 dash Ground Cloves
• 1 dash Ground Allspice
• 6 Tablespoons Pumpkin Puree
• 1 whole Large Egg
• 1 cup Buttermilk
• 1 dash Vanilla Extract
• 2 Tablespoons Unsalted Butter, melted

1. In a large bowl, combine flour, sugar, baking powder, salt and spices. Use a fork or whisk to break up the brown sugar.
2. In another bowl, combine pumpkin puree, egg, buttermilk and vanilla. Whisk until smooth. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. It's okay if there are a few small lumps. Stir in melted butter.
3. Heat nonstick pan or griddle over medium to medium-low heat. Lightly grease pan with butter, wiping out any excess. Spoon 1/4 cup of batter into pan and spread to about a 3 1/2 inch diameter (about 1/2 inch thickness). Cook for about 2-3 minutes or until pancake is browned on bottom and edges are set. Cook an additional 2-3 minutes or until fully cooked. Cook several at once if possible.
4. Serve topped with a pat of butter and maple syrup, or desired toppings. Enjoy.

allpurpose, light brown sugar, baking powder, kosher salt, ubc, ground ginger, freshlyground nutmeg, ground cloves, ground allspice, pumpkin puree, egg, buttermilk, vanilla, unsalted butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-pancakes-12/ (may not work)