Pumpkin Pancakes

In a medium bowl, whisk together flour, baking soda, baking powder, light brown sugar, pumpkin spice, ground cinnamon, and kosher salt. Set aside.

In a separate medium bowl, whisk together the egg, pumpkin puree, milk, vanilla extract and unsalted butter.

Whisk the dry ingredients into the wet ingredients until just combined.

Heat a large sauté pan over medium heat with a small pat of butter or a generous spray of ghee cooking spray.

Cook a tester pancake first: When the pan is warm but not hot, scoop or pour using a ½ cup measure or a ladle into the center of the pan. Cook until bubbles appear and pop in the center, flip with a flat spatula and continue cooking another 1-2 minutes, or until the pancake springs back when touched lightly. You will most likely need to adjust your heat as you go: lower the heat if the pancake browns or burns before bubbles pop, slightly increase the heat if the pancake is still batter after 3 minutes. Part of the tester pancake process is allowing the pan to heat evenly and then reducing to maintain a consistent heat.

Spray or add additional butter, if desired, then scoop about ½ cup onto the pan in 3 places. This is for a 12 inch sauté pan, if you are using a medium skillet (8-10 inches), you will only be able to cook 1-2 at a time. Alternatively, you can use a countertop griddle. I don’t have one, but I’m jealous that you do.

Cook this next round in the same fashion as the tester, but they will cook faster because the pan is fully preheated. Flip when bubbles appear and pop in the center of the pancake. Cook an additional 1-2 minutes on the second side. The pancakes should be a lovely golden brown on both sides.

Serve warm in a giant stack with maple syrup and cinnamon butter. Ok, or just regular butter!