Ingredients
Method
Step-by-Step Instructions
- Whisk Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and fine sea salt until well combined and lump-free.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together pumpkin puree, buttermilk, eggs, melted butter, and pure vanilla extract until smooth and uniform in color.
- Gently Fold Batter: Pour the wet pumpkin mixture into the dry ingredients. Using a silicone spatula or wooden spoon, gently fold just until incorporated. Do NOT overmix; a few small lumps are perfectly fine and ensure ultra-fluffy, tender pancakes. Let batter rest for 5 minutes while preheating the griddle.
- Preheat & Grease Griddle: Heat a non-stick griddle or heavy cast iron skillet over medium-low heat (around 325°F-350°F / 165°C-175°C). Lightly brush the surface with a small pat of butter or neutral oil.
- Cook Until Bubbles Form: Scoop 1/3 cup of batter onto the hot griddle for each pancake, gently smoothing slightly with the back of the spoon. Cook undisturbed for 2 1/2 to 3 minutes, until the edges look set and small bubbles begin to surface and pop.
- Flip & Cook Golden: Slide a wide spatula underneath and carefully flip the pancake. Cook for an additional 2 to 2 1/2 minutes until puffed, golden-brown, and cooked through in the center.
- Serve Warm: Transfer pancakes to warm plates. Stack high, top with a melting pat of butter, toasted pecans, and a generous drizzle of warm pure maple syrup. Serve immediately!