Fluffy pancakes with pumpkin and a light marshmallow as a special extra, perfect for breakfast or to celebrate a new album ;).
Heat the griddle or a large non‑stick skillet over medium heat.
In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground ginger and ground nutmeg.
In a medium bowl, whisk the brown and white sugars, vanilla extract, pumpkin puree, eggs, melted butter and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir briefly until a lumpy batter forms. Do not overmix.
Let the batter rest for 5 minutes.
Lightly grease the griddle or spray it with cooking spray. Add 1/3 cup batter per pancake to the pan and spread into a circle.
Cook each pancake about 4 minutes per side, until golden brown.
Serve the pancakes with butter, syrup, whipped cream, nuts or other favorite toppings.
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