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1
Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
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2
In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
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3
Add the wet ingredients to the dry and stir together. Mix until just incorporated; try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
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4
Heat a nonstick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5-inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
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5
Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
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6
To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200u00b0F.
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7
Serve hot, with some pure maple syrup.
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8
Note: To make these pancakes healthier and clean, replace the all-purpose flour with buckwheat or whole wheat flour and the brown sugar with coconut sugar in equal amounts.
