# What You'll Need:
→ 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
# Step-by-Step Guide:
01 - Whisk flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, and brown sugar in a large mixing bowl until evenly blended.
02 - In a separate medium mixing bowl, whisk together the pumpkin puree, eggs, whole milk, melted butter, molasses, and vanilla extract until smooth.
03 - Gently stir the wet mixture into the dry ingredients, mixing just until combined. Avoid overmixing; some lumps will remain.
04 - Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil.
05 - Pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until bubbles appear and edges begin to set, approximately 2–3 minutes.
06 - Flip pancakes and continue cooking for 1–2 minutes, or until golden brown and fully cooked through.
07 - Repeat the process with remaining batter, greasing the pan as needed. Serve pancakes warm with maple syrup, whipped cream, or powdered sugar as desired.
