I found the recipe on Chow.com, it was supposed to use pecans, but I omitted them cause I don't like them.
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/4 cups whole milk
1/2 cup pumpkin puree (not pie filling)
3 tablespoons butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
3 to 4 teaspoons vegetable oil
1/2 cup toasted pecans, coarsely chopped (optional)
Directions:
- Whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in a medium bowl until evenly combined; set aside.
- Whisk the milk, pumpkin, butter, eggs, and vanilla in a large bowl until evenly combined. Add the flour mixture and pecans (optional) and stir until just mixed and moistened (the batter will be lumpy), about 30 strokes. Set the batter aside to rest while the pan heats.
- Heat a large nonstick frying pan over medium heat. Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
- Once the pan is ready, add 1 teaspoon of the oil to the pan and coat evenly. Ladle the batter into the pan in 1/3 cup portions. Cook until golden brown on the bottom, about 3 to 5 mins. Using a spatula, flip the pancakes over and cook for and additional 2 to 3 mins. Serve immediately with some butter and maple syrup.
