These are scary good. For light and fluffy (read: proper) pumpkin pancakes, use spelt flour. It handles the extra liquid better than all-purpose.
(adapted from Martha Stewart)
Makes about 5 big pancakes.
1 1/4 c. spelt flour
2 TB brown sugar
2 tsp. baking powder
1/2 tsp. each cinnamon, ginger, and salt
a pinch of nutmeg
3/4 c. milk
1/2 c. pumpkin purée
2 TB olive oil or melted butter, plus more for the pan
Preheat oven to 200ºF. Mix dry ingredients in one bowl, wet ingredients in another. Very gently fold wet into dry — do not overmix. Preheat pan or griddle over medium heat, add butter, then pour 1/4-1/2 c. of batter per pancake. Cook about 3 minutes per side. Hold pancakes in oven until you’re done cooking. Serve with butter and maple syrup.