# What You Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves)
→ Wet Ingredients
07 - 1 cup whole milk
08 - ¾ cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract
# Step-by-Step Guide:
01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes.
06 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans if desired.
