1

In a medium-sized bowl, mix together flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.

2

In a batter bowl (this one is my fave!), mix the eggs, pumpkin purée, buttermilk, vanilla, and melted butter.

3

Slowly add the dry ingredients to the batter bowl's wet ingredients, and stir until combined. Having a few lumps is fine. If it's too thick, add another tablespoon or so of buttermilk.

4

Heat a griddle or pan on the stove to medium-low heat. Grease with a little butter. Drop the pancakes onto the pan or griddle using a measuring cup or tipping the bowl over the pan. Leave a little room in between.

5

Cook the pancakes for a minute or two until the batter bubbles at the edges and browns on the bottom. Carefully flip the pancakes and let them cook for a minute or two longer, until golden brown and cooked through. Repeat that process until all of the batter is gone. Serve with maple syrup and nuts if desired.