Fluffy Pumpkin Pancakes

Directions

1. In a large bowl, combine the flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Stir until evenly mixed.
2. In a separate medium bowl or a liquid measuring cup, whisk together the milk, pumpkin puree, eggs, and oil until smooth.
3. Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to stir gently just until combined—about 10 to 15 strokes, until no dry flour remains. Avoid overmixing; do not use a whisk, or the pancakes will turn out dense and gummy.
4. Preheat a griddle or skillet over medium-high heat. Lightly grease the surface with oil or cooking spray. Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles appear on top, roughly 3 minutes. Flip and cook until the bottom is golden brown, about 2 more minutes.
5. Serve right away with maple syrup, chopped pecans, or your favorite toppings. You can also cool and freeze them using the instructions in the full post.