[title subtitle=RECIPE adapted thebusybaker.com
IMAGE Anna Shepulova/Shutterstock”][/title]
INGREDIENTS
1 ½ cups all-purpose flour
3 teaspoons baking powder
2 Tablespoons packed light brown sugar
1 teaspoon kosher salt
1 ½ teaspoons pumpkin pie spice
1 cup milk
1 cup pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract
butter, for cooking
chopped nuts of choice
maple syrup
METHOD
Whisk together flour, baking powder, brown sugar, salt, and pumpkin pie spice in a large bowl. In another bowl, combine milk and pumpkin puree, eggs, and vanilla. Mix wet and dry ingredients together and stir until combined. In a large nonstick pan, melt butter over medium heat. Once melted, reduce heat, and pour desired amount of batter into pan. Once bubbles begin to form on the edges and pancake is golden brown on the bottom, flip and continue cooking until the other side is golden brown. Repeat with remaining batter, serve hot with warm maple syrup, and chopped nuts.
