1 ¼ cups unbleached all-purpose flour 2 tablespoons sugar 2 tsp baking powder ½ tsp kosher salt ½ tsp cinnamon ½ tsp ground ginger 1/8 tsp nutmeg pinch of ground cloves 1 cup milk 6 tablespoons pumpkin puree 2 tablespoons butter, melted, plus more for skillet and serving 1 egg syrup for serving
Whisk flour, sugar, baking powder, salt and spices in a bowl. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Folk mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook each pancake about 3 minutes per side, serving with butter and syrup.