make up my mind as to what season i’m committed to, but i can eat these pancakes any old time of year!!
in a bowl, mix together 1½ cups buttermilk, pumpkin, egg, egg white, and oil. combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl. stir into the pumpkin mixture just enough to combine. add extra buttermilk if the batter is too thick.
heat a lightly oiled griddle or frying pan over medium high heat. let batter rest on the counter for 5-7 minutes, and then scoop the batter onto the griddle, using approximately ¼ cup for each pancake. flip when bubbles form 