WHAT YOU'LL NEED
1 1/3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp Chinese Five-pice powder*
1/4 tsp salt
1/3 cup brown sugar
1 Tbs molasses
1 cup pumpkin pureè
1 1/3 cups milk
4 Tbs butter, melted & cooled
*Five spice can be found at most grocery stores, but I recommend getting it from an Asian grocery if you want the most authentic, fragrant version. Also make sure the blend is salt-free, or the salt qualities in the recipe will be off.
**For an egg-free version, simply omit the (eggs, obvsies) and baking soda, but instead increase the baking powder to 1 Tablespoon.
WHAT YOU'LL DO
Combine the first five dry ingredients in a small bowl. Mix with a fork or whisk and set aside.
Next, in a medium sized mixing bowl, whisk the eggs, brown sugar, and molasses until thoroughly whipped. Then mix in the pumpkin puree, followed by the milk.
Add the flour mixture to the wet, stirring gently to combine with a soft spatula but not overworking the batter. While visible streaks of flour and clumps still remain, add in the melted butter and mix just until incorporated. Pea sized clumps in the batter will still remain and that’s okay. Over mixing the batter makes chewy pancakes but you want these to be fluffy!
Allow your batter to rest for 5 minutes for the rising agents to activate. Meanwhile preheat your skillet or griddle on medium heat.
Spray or butter your skillet, and then ladle out a heaping 1/3 cup of batter at a time into your skillet (I can fit two pancakes at a time in my 12-inch skillet). When risen and bubbling at the surface, flip your pancake and cook for another 1.5-2 mins on the other side.
Transfer to a warm oven (I set mine to 180 degress F) to keep warm while you cook the rest of your pancakes.
Serve with butter and real maple syrup, if desired.
Makes roughly 12 pancakes about 4-5 inches in diameter.