Ingredients

  • 2 cups(260g) all-purpose flour
  • 1/4 cup(54g) packed light brown sugar
  • 1/4 cup(52g) sugar
  • 3 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 1 1/2 cups milk
  • 4 tbsp unsalted butter
  • 1 1/4 cups(291g) canned pumpkin puree (not pie filling)
  • 2large eggs
  • 1 tspvanilla extract

Instructions

  • In a large bowl, combine the flour, sugars, baking powder, and spices and then set it aside.
  • Add the butter and a couple tablespoons of the milk to another bowl. Melt the butter in the microwave and stir to combine it with the rest of the milk.
  • In the bowl of your Kitchen In The Box stand mixer, mix the pumpkin puree, eggs, vanilla extract, and butter/milk mixture and whisk together.
  • Add the dry ingredients to the wet mixture in the bowl and stir until the mixture is combined well. 
  • Let the batter sit aside for 5-10 minutes while you heat the griddle.
  • Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. 1/4 cup of batter per pancake is enough.
  • Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
  • Repeat the steps with the remaining batter.
  • Decor pancakes with maple syrup and the toppings as you like.
  • Serve and enjoy!
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