A breakfast fit for fall! 

We tested countless batches of these pumpkin pancakes to get the perfect spice blend: they need the right amount of pumpkin and just enough pecans for that satisfying crunch. Once we got them to become perfectly pillowy, they were gone in minutes. They probably won't last long at your house, either.

Directions

1. Preheat your pan/griddle over medium-low heat. In a large bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, spices, and pecans).
2. In a separate bowl, whisk together the pumpkin purée, milk, melted butter, eggs, and vanilla until smooth. Stir the wet ingredients into the dry ingredients until well combined.
3. Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 3" pancake). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.
4. When pancakes are ready, serve warm topped with butter and maple syrup.

Nellie's Notes

For dairy-free pancakes, substitute 1/2 cup (100g) of vegetable oil in place of the melted butter, and water or non-dairy milk in equal amounts in place of the whole milk.