1 cup canned or homemade pumpkin purée (not pumpkin pie mix)

2 large eggs

1/3 cup packed light or dark brown sugar

1 1/2 teaspoons kosher salt

Vegetable or canola oil, or cooking spray

Maple syrup, for serving

1. Place 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 3/4 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg in a large bowl and whisk to combine.

2. Cut 4 tablespoons unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave until melted, 40 to 50 seconds. (Alternatively, melt in a small saucepan over medium heat, then transfer to a medium bowl.) Add 1 1/2 cups buttermilk, 1 cup pumpkin purée, 2 large eggs, 1/3 cup packed brown sugar, and 1 1/2 teaspoons kosher salt, and whisk until the sugar and salt are dissolved.

3. Add to the flour mixture and fold until just combined with no streaks of flour. Let sit for 10 minutes, it will be thick and fluffy (this is a good time to make the Pumpkin Spice Syrup).

4. Five minutes before the batter is ready, heat a large seasoned cast-iron skillet, nonstick frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling in a couple drops of cold water: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Add 1 to 1/2 teaspoons vegetable oil and brush over the pan or spread it around with a paper towel, or coat the pan with cooking spray.

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