For the pancakes:
- 2 cups (9 ounes) all-purpose flour
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/4 cups pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 3 Hershey’s bars, broken into pieces, plus more for garnish
- Butter, for frying
For the toppings:
- 1 (7 ounce) container marshmallow fluff
- Graham crackers crumbs
Preheat oven to 200°F.
In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a small bowl vigorously beat the milk, pumpkin, egg, and oil until very well combined. For best results, use an electric mixer or blender to combine the wet ingredients to ensure the pumpkin is broken down. Add into the flour mixture and stir just until combined and the batter is still lumpy, do not overmix.
Heat a griddle or skillet over medium heat. Coat with butter. Once very hot, drop 1/4 cup portions of batter. Cook until the edges are dry and bubbles begin to form, about 1 minute. Gently flip and continue cooking on the other side until cooked through, about 2 minutes. Place the pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.
Combine the fluff with 2 tablespoons very hot water and stir until thin enough to pour. Drizzle over pancakes. Sprinkle with graham cracker crumbs and extra Hershey's pieces and serve.