# Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 1/3 cup brown sugar
→ Wet Ingredients
10 - 3/4 cup canned pumpkin puree
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons molasses
15 - 1 teaspoon vanilla extract
→ For Cooking
16 - Butter or oil, for greasing the pan
# Instructions:
01 - Whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, and brown sugar in a large bowl until evenly blended.
02 - In a separate medium bowl, whisk canned pumpkin puree, eggs, whole milk, melted unsalted butter, molasses, and vanilla extract until homogenous.
03 - Gently stir the wet mixture into the dry ingredients until just combined; do not overmix, a few lumps are acceptable.
04 - Heat a non-stick skillet or griddle over medium temperature and lightly grease with butter or oil.
05 - Ladle approximately 1/4 cup of batter for each pancake onto the prepared surface and cook until bubbles emerge and edges appear firm, about 2–3 minutes.
06 - Turn each pancake and cook for an additional 1–2 minutes until golden brown and centers are set.
07 - Continue with remaining batter, re-greasing as needed. Serve pancakes warm with maple syrup, whipped cream, or powdered sugar if desired.
