In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Make a well in the center. In a liquid measuring cup, combine 2 cups buttermilk with ½ cup Dona Chai & the pumpkin puree. Whisk until smooth. Pour liquid mixture into the well of the dry ingredients, add the 2 eggs and melted butter. Working from the center of the well, gradually whisk wet and dry to combine, be careful not to over mix. Batter should have small to medium lumps.
Heat a non-stick pan, cast-iron pan, or griddle on medium high heat until a few drops of water sprinkled on bounce off. Grease the pan with butter or oil.
Using a 4-ounce ladle, pour pancake batter onto pan, keeping at least 2 inches between pancakes. When pancakes have bubbles on top and are slightly dry around edges, flip over, about 2 1/2 minutes. Cook until golden. Repeat with remaining batter.
Optional: serve with Chai Poached Pears and maple syrup.
Recipe adapted from The New York Times