Preheat your electric griddle to 350 degrees F. If you don’t have one, no worries! Just use a large skillet on medium heat. The right temperature is crucial, as it helps achieve that beautiful golden color.
In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, kosher salt, ground cinnamon, nutmeg, ground ginger, and ground cloves. Mixing the dry ingredients thoroughly will ensure even distribution of the flavors.
In a separate medium bowl, whisk together the buttermilk, egg, canned pumpkin, melted butter, and vanilla extract. The wet ingredients should be well-blended, as this ensures a smooth batter.
Pour the wet mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix the batter. A few lumps are okay, as overmixing can lead to tough pancakes. If the batter feels too thick, you can add a little more buttermilk to reach your desired consistency.
Once mixed, it’s time to prepare your griddle or skillet. Lightly coat it with nonstick cooking spray to prevent sticking. This step is essential for achieving that perfect pancake flip!
Pour about ⅓ cup of batter onto the heated skillet. You’ll know it’s ready when bubbles begin to form on the surface, which takes about 2 to 3 minutes. Keep an eye on them to ensure they don’t burn.
Carefully flip the pancake over using a spatula. Cook for an additional 2 to 3 minutes or until the other side is golden brown. The pancakes should be puffed and cooked through.
Continue this process until all the batter is used. Stack the pancakes on a plate as they’re done, and keep them warm in a low oven if serving a crowd.
Serve your warm Pumpkin Pancakes with butter and maple syrup, or any toppings you desire. Enjoy every delicious bite!
