Pumpkin Pancakes

makes 12 pancakes

2 1/2 cups unbleached all-purpose flour

1 teaspoon fine sea salt

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons granulated sugar

2 teaspoon pumpkin pie spice

2 eggs, slightly beaten

2 cups low-fat buttermilk

1 cup pumpkin puree

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled slightly

1 tablespoon unsalted butter, for the skillet

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and pumpkin pie spice.

2. In a separate bowl, stir together the eggs, buttermilk, pumpkin puree, and vanilla. Stir in the melted butter.

3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Do not over stir!

4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.