2tablespoonsbrown sugarthis yields lightly sweet pancakes; double for a sweeter taste
2teaspoonspumpkin pie spiceor more for a strong pumpkin spice taste
1cuppumpkin pureeNOT 1 CAN!
2tablespoonsoilplus extra for cooking
Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.
Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!
Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
Ladle on about ¼ cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.
The amount of milk you need greatly depends on the pumpkin you're using. Use the amount as directed in the recipe if you're using high-quality, thick canned pumpkin (like Libby's). For homemade purée that's sometimes a little more watery, you might need a ¼ cup less milk.