Ingredients
Method
Whisking Dry and Wet Ingredients
- In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and sea salt until evenly distributed.
- In a separate medium bowl, vigorously whisk pumpkin puree, milk, eggs, melted butter, and vanilla extract until completely smooth and emulsified.
Mixing and Resting the Batter
- Pour the wet pumpkin mixture into the dry bowl. Using a wooden spoon or spatula, fold gently just until combined. Do NOT overmix; small flour lumps are essential for ultra-fluffy pancakes!
- Let the batter rest undisturbed at room temperature for 10 minutes. This activates the leaveners and hydrates the flour, creating tiny carbon dioxide bubbles.
Griddling to Golden Perfection
- Preheat a heavy cast iron griddle or non-stick skillet over medium-low heat. Lightly brush with butter or neutral oil.
- Scoop ⅓ cup of batter per pancake onto the hot griddle. Cook gently for 3 to 4 minutes until surface bubbles burst and edges look set and matte.
- Flip carefully with a thin spatula and cook the other side for another 2 to 3 minutes until golden brown and puffed tall. Repeat with remaining batter.
Plating and Serving
- Stack pancakes high on warm plates, crown with a generous pat of butter, scatter with toasted pecans, and drizzle generously with warm maple syrup. Serve immediately!