Pumpkin Pancakes

adapted from Bon Apetit via Epicurious

Ingredients:

• 1 1/4 cups all purpose flour
• 3 tbls sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3/4 teaspoon salt
• 1 1/3 cups whole milk
• 3/4 cup canned pure pumpkin
• 4 large eggs
• 1/4 cup unsalted butter, melted, plus more for pan
• 1 teaspoon vanilla extract
• Warm maple syrup for serving

Directions:

Whisk dry ingredients in large bowl to blend. Whisk milk, pumpkin, eggs, melted butter and vanilla in medium bowl to blend well. Using electric mixer, combine wet and dry ingredients; whisk just until smooth. Heat a frying pan over medium-low heat and melt enough butter to cover most of the pan. Pour batter into center of pan until desired size pancake is reached. Cook until edges become barely dry and small bubbles form in the center of the pancake, then flip. Cook until just browned, about 1-2 minutes more. Serve with warm maple syrup.