- 2 cups all purpose flour
- 6 tablespoons (packed) brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 2/3 cups buttermilk
- 3/4 cup canned solid pack pumpkin
- 3 large eggs
- 2 tablespoons (1/4 stick) butter, melted
Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
Serve pancakes hot with maple syrup.
Bon Appetit, December 1996