When you're having a fall breakfast or brunch, whip up a stack of my Pumpkin Buttermilk Pancakes recipe and savor the sweet and warm spices!
Set a nonstick skillet or griddle pan on the stove over medium-low heat.
In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.
In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.
Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet.
Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.
Serve immediately with butter and warm maple syrup.