There’s something about pancakes that just makes me feel warm and cozy inside, and these fluffy numbers are no exception. Although they’re packed with pumpkin, they’re surprisingly light, thanks to the buttermilk. I serve them with vanilla maple butter, which is as heavenly as it sounds and takes less than a minute to stir together. My family gives these pancakes two big thumbs up. — Averie Sunshine, author of Cooking with Pumpkin: Recipes that Go Beyond the Pie.
To keep pancakes warm, place in a baking dish or on a baking tray in an oven heated to 175 degrees F, or the lowest setting, until all have been cooked and you’re ready to serve.
Cooking with Pumpkin: Recipes that Go Beyond the Pie, by Averie Sunshine (The Countryman Press 2014) On Sale Now
In a large bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, cloves, and salt, if using, and whisk to combine; set aside.
In a medium bowl, combine the egg, pumpkin, buttermilk, oil, and vanilla, and whisk to combine. Pour the wet mixture over the dry and stir until moistened; don’t overmix. The batter will be quite thick, with lumps. Add a splash more buttermilk to thin it if necessary.
Coat a nonstick skillet with cooking spray and heat over medium-low heat to warm it.
Using a medium cookie scoop or small ice-cream scoop, scoop 1 ½ to 2 tablespoons of batter per pancake for small pancakes, or about ¼ cup for large pancakes, into the warmed skillet.
Cook on first side 2 to 3 minutes; cook on second side about 2 minutes, or until done. Repeat until all the batter is gone. Pancakes are best served warm and fresh with vanilla maple butter, or use your favorite syrup.
Combine the maple syrup, melted butter, and vanilla, and stir to combine. Pour over the pancakes as desired. Drizzle with caramel sauce, if you’d like.