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2 cups all purpose/plain flour

¼ cup granulated sugar or sweetener

4 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ teaspoon ginger

½ teaspoon cinnamon

1 teaspoon pumpkin pie spice

¼ teaspoon nutmeg

~2 cup buttermilk

¼-½ cup milk

½ cup pumpkin puree

2 teaspoons pure vanilla extract

1 large egg

1 quart heavy whipping cream

1 teaspoon cinnamon

1 tablespoon powdered sugar

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1. See Note below to prepare ingredients. Combine together all the dry ingredients in a large-sized bowl. Give a good mix.

2. Combine together the wet ingredients in a measuring cup. Pour that into the bowl and mix until just put together. Leave a bit clumpy.

3. If you find the batter too thick — doesn't pour off the ladle or out of the measuring cup or bottle smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching consistency.

4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a the fresh butter to lightly grease pan.

5. Pour batter onto the pan and spread out gently into a round shape. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

6. Serve with the cinnamon whipped cream and syrup and enjoy!

Note:

Using 1 quart heavy whipping cream, mix on medium speed for 10-15 mins (until whipped).

Remove a small bowl-full and mix in 1 teaspoon cinnamon and 1 tablespoon powdered sugar and mix.

Continue mixer on medium speed for 10-15 more minutes (until butter is formed). Separate butter from milk and set aside for later.

Use buttermilk in the pancake batter. Use butter for griddle when making the pancakes. Use whipped cream on top of the finished pancakes.

Soften up pumpkin in the oven at 400°F for 15-20 mins and do this while the whipping cream mixes.

If your pumpkin puree is a little dry, add in 1-2 tablespoons of water and mix some more.