Soft and fluffy buttermilk Pumpkin Pancakes are perfect to wake up to on an Autumn morning. Made with canned pumpkin to save time, sweetened with a bit of brown sugar and flavored with a subtle hint of pumpkin pie spice.
Preheat the oven to 200°F, place a baking sheet in the middle rack.
Add flour, salt, baking powder, baking soda, pumpkin pie spice and sugar in a large mixing bowl, whisk all ingredients together to combine. Adjust pumpkin pie spice to your taste, more spice will make spicier pancakes.
In another bowl or a large measuring cup, add pumpkin, egg, buttermilk, melted butter and vanilla extract, beat to combine thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mixture in. Mix with a whisk or spatula until combined, but not completely smooth. The batter should be somewhat thick but pourable.
Heat a non-stick skillet to between medium-low and medium heat, pour about 1/3 cup of batter on the skillet and let it cook.
When the top is starting to bubble and the bottom is browned (a few minutes), flip the pancake over and cook the other side until brown (couple more minutes).
Transfer the cooked pancake to the baking sheet in the oven to keep warm while you continue cooking.
When all the pancakes are done, remove baking sheet from the oven, serve warm with a slab of butter and plenty of maple syrup.
Cook time is estimated. If you can get a few pancakes cooking at the same time, it will be faster.