1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup pumpkin puree
3/4 cup buttermilk
1 tbsp oil
1 large egg
1/2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a medium bowl, whisk together maple syrup, pumpkin, buttermilk, oil, egg and vanilla until smooth.
Pour into flour mixture and mix until well-combined.
Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it.
* If the water evaporates immediately, the pan is too hot.
Dollop batter onto pan and cook until golden, then flip and cook the second side until golden.
Turn the heat down to medium as you continue to make pancakes in batches so the pancakes don’t get too dark.
Serve immediately with butter and maple syrup.