# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 1/3 cup brown sugar
→ Wet Ingredients
10 - 3/4 cup canned pumpkin puree
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons molasses
15 - 1 teaspoon vanilla extract
→ For Cooking
16 - Butter or oil, for greasing the pan
# How to make it:
01 - Whisk flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, and brown sugar in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, beat together canned pumpkin puree, eggs, whole milk, melted unsalted butter, molasses, and vanilla extract until smooth and blended.
03 - Gently fold wet ingredients into dry mixture, stirring just until incorporated; a few lumps should remain to ensure tender pancakes.
04 - Heat a non-stick skillet or griddle over medium heat and lightly coat the surface with butter or oil.
05 - Ladle about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges start to set.
06 - Flip pancakes and continue cooking for 1 to 2 minutes until golden brown and fully cooked through.
07 - Continue preparing pancakes with the remaining batter, greasing the skillet as needed between batches.
08 - Serve warm and garnish with maple syrup, whipped cream, or a dusting of powdered sugar as desired.
