Fluffy Pumpkin Pancakes

1. Combine Dry Ingredients

In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and freshly grated nutmeg.

2. Whisk Wet Ingredients

In a separate medium bowl, whisk together the buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until well combined.

3. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and fold them together with a rubber spatula until just combined, being careful not to overmix. A few lumps are okay.

4. Cook the Pancakes

Heat a griddle or skillet over medium heat and brush with additional melted butter. Ladle about 1/4 cup of batter onto the skillet for each pancake and cook for 1-2 minutes on each side, until bubbles form on the surface and the edges are golden brown.

5. Serve Warm

Keep cooked pancakes warm on a baking sheet in a 250-degree oven until all pancakes are cooked and ready to serve. Top with butter and maple syrup as desired.