Pumpkin Pancakes – Whitney Miller

Ingredients

• Pancakes:
• 1 cup all-purpose flour or gluten-free flour*
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fine sea salt
• Pinch ground cloves
• 1 large egg
• ½ cup pumpkin puree (fresh or canned)
• 2 tablespoons pure cane sugar
• 2 tablespoons light brown sugar
• 1/2 cup low-fat buttermilk
• 3 tablespoons canola, coconut or light olive oil
• 1/2 teaspoon pure vanilla extract
• Cinnamon Butter:
• ¼ cup (1/2 stick) salted butter, softened
• 1 teaspoon honey
• 1/4 teaspoon ground cinnamon
• Toasted Pecans:
• ½ cup pecan pieces
• Maple syrup, for serving