• 4 Tablespoons unsalted butter melted (56g) • 2 cups all-purpose flour (250g) • ⅓ cup light brown sugar firmly packed (65g) • 1 teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon table salt • 2 teaspoons ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • ½ teaspoon ground allspice • 1 ½ cups whole milk 355ml • 1 cup canned pumpkin puree (225g) • 2 large eggs • 2 teaspoons vanilla extract • Baking spray cooking oil, or butter for greasing the pan

Melt butter first and set aside so it has time to cool.

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined.

In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.

Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.

Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense).

Set batter aside and lightly spray a skillet with cooking spray. Turn stovetop heat to medium and allow the skillet to heat for several minutes. 

 Scoop pancake batter into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer. 

Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Flip the pancake and continue to cook until the other side is cooked through.

Remove to a plate and repeat until all batter is used —  Re-spray or brush the pan with oil between each pancake.

Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup! Enjoy!