# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons pumpkin pie spice
→ Wet Ingredients
07 - 1 cup pumpkin purée
08 - 1 1/4 cups milk
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ For Serving
12 - Maple syrup, warmed
13 - Butter, optional
14 - Chopped pecans or walnuts, optional
# Directions:
01 - Whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large mixing bowl until evenly combined.
02 - In a separate medium mixing bowl, blend pumpkin purée, milk, eggs, melted unsalted butter, and vanilla extract until mixture is smooth.
03 - Add wet mixture to the dry ingredients and gently stir just until incorporated; avoid overmixing as some lumps are preferred for optimal texture.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Spoon approximately 1/4 cup of batter onto the hot surface per pancake. Cook for 2–3 minutes until bubbles appear and edges set.
06 - Carefully flip pancakes and continue cooking for 1–2 minutes until golden and cooked throughout.
07 - Serve pancakes warm, topped with maple syrup and additional butter or nuts as desired.
