Fruit Cake
– 1 1/2 cups all-purpose flour – 1 tablespoon brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1 cup buttermilk – 1/2 cup pumpkin purée (not pumpkin pie filling) – 2 large eggs – 2 tablespoons melted butter (plus more for greasing) – 1 teaspoon vanilla extract
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth.
Add wet mixture to dry and stir gently until just combined. Don’t overmix—some small lumps are fine.
Heat a skillet or griddle over medium heat. Grease lightly with butter or oil.
Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on top, then flip and cook until golden brown.
Serve warm with maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon sugar.
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