Pumpkin Buttermilk Pancakes II

I already have a recipe for Pumpkin Pancakes on here.  It's similar but not exactly the same.  I wanted to try this new one and was very happy with it.  The family enjoyed these too.  (Except my then 5-year old is now 14, and still didn't want to try them!!  Dork!! Lol).  I used my own pumpkin puree for this but feel free to use canned.  Whatever you prefer or have on hand.

Pumpkin Buttermilk Pancakes
adapted from Cooking Classy

2 cups (282g) all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup (55g) packed light brown sugar
1 cup (245g) pumpkin puree
1 1/2 cups (350ml) buttermilk
3 Tbsp (1.5 oz) butter, melted, plus more cold butter for griddle
2 large eggs
1 tsp vanilla extract

1.  Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.

2.  In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.

3.  Spray griddle with non-stick spray.  Pour about 1/3 cup of batter at a time onto griddle. Spread out a little if needed.  Cook until golden brown on bottom, then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

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