# Components:
→ Pancakes
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves
10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 3 tablespoons unsalted butter, melted and slightly cooled
14 - 1 teaspoon vanilla extract
→ Maple Butter
15 - 1/2 cup unsalted butter, softened
16 - 1/4 cup pure maple syrup
17 - Pinch of salt
# Directions:
01 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
02 - In a separate bowl, whisk the pumpkin puree, whole milk, large eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well-emulsified.
03 - Gently pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until just combined. It is important not to overmix; a few small lumps in the batter are acceptable.
04 - Preheat a large nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of butter or cooking oil.
05 - Using a 1/4 cup measure, pour portions of batter onto the heated skillet to form individual pancakes. Cook for approximately 2–3 minutes per side, or until bubbles appear on the surface, the edges appear set, and both sides are golden brown and cooked through. Repeat this process with the remaining batter.
06 - In a small bowl, combine the softened unsalted butter, pure maple syrup, and a pinch of salt. Beat with a whisk or electric mixer until the mixture is light and fluffy.
07 - Arrange the warm pancakes on serving plates. Top each serving with a generous portion of the prepared maple butter. An optional extra drizzle of maple syrup can be added for enhanced sweetness.
