3/4teaspoonkosher salt, or about 1/2 tsp fine sea salt
1 1/2teaspooncinnamon
1teaspoonginger
1/8teaspoonnutmeg
1 1/2cupsbuttermilk, or see Note 1 below for using regular milk
3/4cuppure pumpkin purée
2largeeggs
3Tablespoonsmelted butter, salted or unsalted
1teaspoonvanilla extract
For greasing pan:
1Tbspmelted butter
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Instructions
Preheat oven to 425F (regular bake/not convection fan assisted).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
In a medium bowl, whisk together the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. A few lumps are fine.
Brush a 10x15-inch or 9x13-inch sheet pan with high sides generously with melted butter.
Pour batter into prepared pan and spread batter out evenly over the pan.
Bake in preheated oven for 18-20 minutes for a 10x15 pan or 20-23 minutes for a 9x13 pan, or until set and lightly golden in colour.
Remove from oven and immediately cut into slices while still hot, then let cool 3-5 minutes before serving.
Serve warm with butter and maple syrup.
Notes
Make your own buttermilk - measure out 1 1/2 cups of regular milk, remove 1 1/2 Tbsp of it. Stir in 1 1/2 Tbsp of lemon juice or white distilled vinegar. Stir and let stand 10 minutes before using. (This works best with higher fat milk, 2-3.5% b.f.Be sure to read the notes above this Recipe Card, where you will find helpful ingredient and cook's notes, step-by-step photos and a video showing these pancakes being made.