Pumpkin pancakes

Directions

1. In a large mixing bowl, combine the whole wheat flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, and allspice by whisking them together.
2. In a separate medium bowl, whisk together the buttermilk, pumpkin puree, eggs, olive oil, vanilla extract, and dark brown sugar until the sugar is fully dissolved.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined—some lumps are perfectly fine.
4. If the batter appears too thick, stir in a small amount of milk to reach the desired consistency.
5. Place a griddle or large pan over medium-high heat until hot, then coat the surface with butter.
6. Scoop the batter onto the hot griddle using a 1/4-cup measure, leaving space between each pancake.
7. Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
8. Repeat the cooking process with the remaining batter, adding more butter to the griddle as needed.