Pumpkin Spice Pancakes

What you need

1 1/2 cups all-purpose flour

6 tablespoons brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2/3 cup puréed pumpkin

1 1/2 cups buttermilk

2 eggs

3 tablespoons vegetable oil

1/2 teaspoon vanilla extract

What you do

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and cloves, making sure to break up all the chunks of brown sugar.

In a separate bowl, add the puréed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.

Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don’t over-mix (stop folding when no streaks of flour remain).

Preheat a large nonstick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.

Once the oil has heated for a few seconds, turn the heat down to medium-low and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.

Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over.

Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you more than that, just double the recipe.

Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel.