Chef John's Pumpkin Pancakes

This is a wonderful fall breakfast treat! If you like pancakes and pumpkin, you can't go wrong with this one. I LOVED the flavor of these - the spices are just right and they go perfectly with some yummy maple syrup. These are very hearty; I made 6 large pancakes out of the recipe and my husband and I could barely finish a whole one each! The batter was very thick, so make sure you spread it out a little on the griddle or thin with a little more milk to get to your preferred thickness. I did skip the lemon zest, but otherwise followed the ingredients and instructions.

Chef John's Pumpkin Pancakes by Chef John on AllRecipes

Ingredients
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Directions

1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
3. Coat skillet with 1 teaspoon vegetable oil over medium heat.
4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.