By Kansas Living

Ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• ¾ tsp. baking soda
• ½ tsp. kosher salt
• 1 ½ tsp. pumpkin pie spice
• 1/3 cup packed dark brown sugar
• 1 cup pumpkin puree (or substitute canned pumpkin)
• 1 ½ cups buttermilk
• 3 Tbsp. unsalted butter, melted
• 2 large eggs
• 1 ½ tsp. vanilla extract

Instructions

In a large mixing bowl, combine dry ingredients; make a well in the center. In a separate bowl, combine brown sugar with pumpkin, buttermilk, butter, egg and vanilla; add pumpkin mixture to well in dry ingredients and stir until just barely combined. (Mixture will be lumpy!) Let batter rest for 5-10 minutes.

Preheat griddle over medium high heat. When griddle is heated, add a bit of melted butter; pour about 1/3 cup of batter onto griddle and spread out slightly, using a spoon. Cook until bubbles form on the top of the pancake, then flip and cook on the second side until nicely browned and puffed. Remove pancakes to a baking sheet in a warm oven until all batter is used. Serve warm, topped with butter and sprinkled with cinnamon and sugar, or substitute your favorite warm syrup.

Provided in partnership with From the Land of Kansas.