2 ½teaspoonspumpkin pie spice blendSee Recipe Notes
½teaspoonkosher salt
Neutral oil or butterfor the griddle or pan
Instructions
Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. If using a griddle, heat it to 350°F.
In a large bowl, place the pumpkin butter (See Recipe Notes if using pumpkin puree), melted butter, milk, eggs, and brown sugar, and whisk until very smooth.
Add the flour blend, baking powder, pumpkin pie spice, and salt, and whisk until just combined. The pancake batter shouldn’t be especially thick.
Grease the hot griddle lightly with neutral oil or butter, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching.
When pouring the batter, don’t swirl it around; pour straight down.
Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set at least an inch all around (about 2 minutes).
With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about 1 minute more). Remove the cooked pancakes from the skillet, and repeat with the remaining batter.
Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
You can also keep the pancakes warm in a single layer on a lined baking sheet in a 200°F oven, so they’re all ready to serve at the same time.
Notes
For the pumpkin butter You can use store-bought pumpkin butter in this recipe, or my homemade recipe (linked in the recipe). You can also replace the pumpkin butter with 5 ounces canned pumpkin puree; you'll have to process the wet ingredients in a blender first, though.To make your own pumpkin pie spice To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.