Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup pumpkin puree
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Cooking oil or spray for griddle/pan

For the Spiced Maple Syrup:
– 1 cup pure maple syrup
– 1 cinnamon stick
– 2 whole cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This medley of spices adds a gentle warmth to the pancakes that perfectly complements the pumpkin.

2. In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, and melted butter until well combined. The velvety pumpkin puree adds a rich and comforting element to the pancake batter.

3. Slowly pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until just combined. Be careful not to overmix, as this may result in denser pancakes. A few lumps in the batter are perfectly acceptable – they add a desirable rustic texture!

4. Preheat a griddle or large non-stick skillet over medium heat. If needed, lightly grease the surface with cooking oil or cooking spray to prevent sticking.

5. Using a 1/4 cup measuring cup, pour the batter onto the preheated griddle or skillet to form individual pancakes. Cook until bubbles begin to form on the surface and the edges look set, usually around 2-3 minutes. It’s essential to be patient, allowing each pancake to develop a lovely golden-brown color before flipping.

6. Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes until the other side is golden brown. Repeat until all the batter is used, keeping the cooked pancakes warm on a baking sheet in a 200°F (93°C) oven while preparing the remaining ones.

7. While the pancakes are cooking, let’s prepare the spiced maple syrup to elevate the flavor profile even further. In a small saucepan, warm the maple syrup over low heat. Add the cinnamon stick, whole cloves, nutmeg, and ginger. Gently stir to combine, allowing the spices to infuse into the syrup. Let it simmer for about 5 minutes.

8. Remove the saucepan from the heat and allow the syrup to cool slightly. Strain the syrup to remove the cinnamon stick and cloves, and you are left with a wonderfully spiced maple syrup, reminiscent of autumnal aromas.

9. Serve the fluffy pumpkin pancakes stacked high on a plate, generously drizzling each layer with the spiced maple syrup. The combination of warm, fluffy pancakes infused with cozy spices and the aromatic syrup will transport you to a world of fall bliss with every bite.

Tips and Variations:

– For an extra indulgent touch, top your pumpkin pancakes with a dollop of whipped cream or a sprinkle of powdered sugar.
– Feel free to add some texture to your pancakes by tossing in chopped nuts, such as pecans or walnuts, into the batter.
– For those who prefer an egg-free version, simply substitute the egg with a flax or chia egg.

Conclusion:

In this whirlwind of flavors and scents, we pay tribute to the season that whispers tales of harvest and gratitude. Allow the Pumpkin Pancakes with Spiced Maple Syrup to ignite your senses and create lasting memories around the breakfast table. As you savor each bite, take a moment to appreciate the simple pleasures that autumn so graciously provides.