Pumpkin Pie Pancakes

In a bowl, mix together all-purpose flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, clove, and ginger. Set aside. 

(you can also just do everything in 1 bowl, instead of using 2 separate bowls like I did)

In a large bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and melted butter. 

Add the flour mixture to the wet ingredients and whisk until incorporated. You don't want to mix until completely smooth. You still want to see lumps, but no flour clumps. 

Leave the batter to rest for 10 minutes.

In the mean time, start heating up the pan or griddle that you will be using to medium-low. I like using stainless steel, but feel free to use what you prefer.

Brush the heated pan with butter (you can skip the butter if using non stick pan) then add about 1/3 cup of pancake batter to the pan, creating a circle. 

When the pancake has developed bubbles on the surface, it's ready to flip. You can also peek at the bottom before flipping to make sure it's developed colour. Flip the pancake and cook for about 2 more minutes.

Continue cooking the remaining pancakes. Serve warm with butter, maple syrup, whipped cream, and a dusting of powdered sugar, if desired.