5. Drop 1/4-cup portions of the batter into the pan (scrape it out with a flexible spatula if needed), 3 for a 12-inch pan, and gently flatten each one out the spatula until about 3 inches wide if needed. Cook until the bottoms are golden brown and a few small bubbles appear on the top, 2 1/2 to 3 1/2 minutes per side. Reduce the heat to medium low if the pancakes are browning too quickly, they should cook for at least 2 1/2 minutes on each side to cook all the way through.

6. Transfer the pancakes to a baking sheet and place in a 200 F oven to keep warm if desired. Repeat cooking the remaining batter, adding more oil to the pan as needed. Serve with more butter and maple syrup.

Recipe notes

Pumpkin spice blend: If you have an actual pumpkin pie spice blend on hand, use 2 3/4 teaspoons of the blend and skip the cinnamon, ginger, and nutmeg.

Storage: The pancakes can be refrigerated in an airtight container for up to five days. To freeze pancakes, freeze in a single layer, then transfer to a zip-top bag and freeze for up to two months. Reheat in a 325 F oven until warmed through, 7 to 15 minutes.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2022 Apartment Therapy. Distributed by Tribune Content AGency, LLC.