In a large bowl whisk flour, baking soda, baking powder, brown sugar, salt, cinnamon, and pumpkin spice. Set aside.
In a separate bowl combine pumpkin puree, buttermilk, melted butter, eggs, and vanilla. Stir. Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t overmix. Lumps of batter are good when it comes to pancakes.
Heat a griddle to 300-350°F, using a 1/3-1/2 cup measuring cup, scoop the batter onto the griddle. Cook until the bottom is golden brown. Flip. And cook the other side until golden brown. Serve warm with maple syrup or Cinnamon Brown Butter Pecan Syrup.
Cinnamon Brown Butter Pecan Syrup
In a small saucepan over medium heat melt and cook the butter for 10 minutes or until golden brown. (See blog post for detailed explanation). Stir periodically.
Once browned, turn the heat down to low. Add the maple syrup, cinnamon, and nutmeg. Stir to combine. Remove from heat and stir in the pecans. Serve the syrup over warm pumpkin pancakes.