- 2 cups all purpose flour
- 6 tablespoons (packed) brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 2/3 cups buttermilk
- 3/4 cup canned solid pack pumpkin
- 3 large eggs
- 2 tablespoons canola oil
- 1 cup fresh cranberries
- Also, 4 tablespoons (about) butter & pure maple syrup
Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and oil in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
Serve pancakes hot with maple syrup.