3tablespoonsmelted butterplus more for cooking the pancakes
¾teaspoonpure vanilla extract
In a large mixing bowl whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In a large measuring cup whisk together the buttermilk, pumpkin, eggs, melted butter, and vanilla.
Slowly whisk the wet ingredients into the dry ingredients until combined and almost all of the lumps are gone.
Set the batter aside for at least 10 minutes to let the leaveners activate.
Lightly grease a nonstick skillet or griddle over medium-low heat. Use a 1/4 cup scoop to scoop the batter onto the griddle or into the pan, leaving lots of room for the pancakes to spread. Cook for 4-5 minutes on the first side. Once the edges are set and starting to turn golden, then you know it’s time to flip the pancake. Flip and then cook another 3-4 minutes, or until the pancakes are deep golden brown and puffy. Repeat with the remaining pancake batter. Serve.