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Export 12 ingredients for grocery delivery
Step 1
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.
Step 2
To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
Step 3
Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
Step 4
Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
Step 5
Once the oil has heated for a few seconds, turn the heat down to
Step 6
medium-low heat and carefully ladle about 1/3 cup of batter into the pan
Step 7
for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
Step 8
Once you see the edges beginning to brown slightly and a few bubbles
Step 9
breaking the surface of the batter, flip the pancakes over.
Step 10
Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
Step 11
Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!
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