These pumpkin-pie-spiced pancakes are incredibly moist—not cakey, but rich and eggy. This recipe makes a ton of pancakes, so we suggest serving them at a large brunch, cutting the recipe in half or freezing the leftovers.

3 3/4 cups all-purpose flour
5 1/4 tsp baking powder
3 tsp ground cinnamon
1 1/4 tsp ground allspice
1 1/4 tsp ground ginger
1/2 tsp kosher salt
1/3 cup packed brown sugar
2 cups pumpkin or winter squash puree, fresh or canned
6 eggs
3 cups whole milk
8 Tbsp unsalted butter, melted

1. In a large bowl, whisk together the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar. In a medium bowl, whisk together the pumpkin and eggs until combined. Whisk in the milk.

2. Slowly pour the liquid ingredients into the dry ingredients while gently stirring. Mix until just combined—it will be a little lumpy. Gently incorporate the melted butter. If time allows, let the batter rest for 3 to 6 hours in the refrigerator.

3. Place a griddle or wide sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350 degrees. Test the hot griddle with a few drops of water; they should bounce around before evaporating. When the griddle is properly heated, brush it with clarified butter or oil, then wipe with a paper towel so it’s evenly greased.

4. Ladle a half-cup of batter per pancake onto the griddle. Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the undersides are golden, about 2 minutes. Flip pancakes and continue cooking until cooked through, about 2 minutes more.

5. Repeat with the remaining batter. Keep cooked pancakes warm on a heat-safe platter or baking sheet placed in a 200-degree oven. Serve with softened butter and maple syrup.

Makes 16 pancakes, about 8 servings

Adapted from Lisa Schroeder and Danielle Centoni, Mother’s Best (Taunton Press, 2009)

Photo by Leah Harb

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