Pumpkin Spice Pancakes with Maple Butter

Ingredients

• 240 g All-purpose flour
• 2 tbsp Granulated sugar
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 3/4 tsp Fine salt
• 2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1 pinch Ground cloves
• 240 g Buttermilk
• 180 g Pumpkin purée
• 2 eggs Large eggs
• 45 g Unsalted butter, melted
• 2 tsp Vanilla extract
• 85 g Unsalted butter, softened
• 2 tbsp Pure maple syrup
• 1 pinch Ground cinnamon
• 1 pinch Salt

Instructions

1. Whisk maple butter ingredients until fluffy. Set aside.
2. Combine dry pancake ingredients in a large bowl.
3. Separately whisk buttermilk, pumpkin, eggs, melted butter, and vanilla.
4. Add wet to dry. Fold just until combined. Small lumps are fine.
5. Rest batter approximately 5-10 minutes.
6. Heat a lightly buttered griddle over medium-low to medium.
7. Scoop approximately 1/4 cup batter per pancake.
8. Cook until bubbles appear and edges begin setting, approximately 2-3 minutes.
9. Flip and cook another 1-2 minutes.
10. Serve warm with maple butter.

Nutrition

Chef's Notes

Chef's Notes: Letting the batter rest is key for fluffy pancakes - the flour hydrates and the leavening activates. Don't overmix or the pancakes will be dense. Storage: Cooked pancakes can be frozen and reheated in a toaster. Make the maple butter ahead and refrigerate. Scaling: At 0.5x, make approximately 6 pancakes; at 2x, approximately 24 pancakes. Cook time stays the same per batch.

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