Instructions

1. 1

   Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt in a large mixing bowl until evenly distributed.

   Equipment: large mixing bowl, whisk
2. 2

   In a separate medium bowl, whisk together the lactose-free milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.

   Equipment: medium bowl, whisk
3. 3

   Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should still have a few small lumps.

   Equipment: spatula
   Tip: A few lumps are fine—overmixing develops gluten and creates tough pancakes
4. 4

   Let the batter rest for 5 minutes while it slightly thickens. This helps create tender pancakes.

   Tip: This rest hydrates the flour and allows the baking powder to activate
5. 5

   Heat a non-stick griddle or large skillet over medium heat until a drop of water sizzles and evaporates on contact.

   medium heatEquipment: non-stick griddle or large skillet
6. 6

   Lightly grease the cooking surface with butter, spreading it evenly with a paper towel.

   Equipment: paper towel
7. 7

   Pour 1/4 cup of batter onto the griddle for each pancake, leaving at least 2 inches between them.

   Equipment: 1/4 cup measure
8. 8

   Cook undisturbed until small bubbles form across the surface and the edges appear set and slightly dry, about 2-3 minutes.

   Tip: Don't flip too early—wait until the edges look set and bubbles form across the entire surface
9. 9

   Flip each pancake with a spatula and cook until the bottom is golden brown and the pancake feels springy when gently pressed, about 1-2 minutes more.

10. 10

    Transfer cooked pancakes to an oven-safe plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter.

    200°F (95°C)
    Tip: A low oven keeps them warm without drying out
11. 11

    Serve immediately while still warm, topped with maple syrup and a pat of butter.