Pumpkin Pancakes

Directions

1. 1
   Begin by gathering and prepping all of your pancake ingredients according to the ingredient list above to have ready and organized for use.
2. 2
   Preheat your oven to a "warm" setting, or to 200°F. Place a wire rack over a baking sheet and place into the warm oven, as you will use this to place the finished pancakes onto to keep warm while you prepare the rest.
3. 3
   Whisk together the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon in a large bowl, and set aside these dry ingredients for a moment.
4. 4
   Next, to a separate bowl add the brown sugar, the pure pumpkin puree, the vanilla, the eggs, the buttermilk and the melted room-temp butter, and using a hand mixer (or even a whisk), mix the wet ingredients until very well-blended.
5. 5
   Add the wet ingredients into the dry ingredients, and switching now to a spatula, fold everything together gently just until combined, taking care not to over-mix (it's OK if there are a few little flour streaks). Allow your pancake batter to rest for 15 minutes (the pancake batter will be slightly thick, and that is just as it should be).
6. 6
   Then, heat your pan (or pans) over medium heat, and lightly mist with cooking spray. Using 1/3 cup measurements, scoop batter and add to hot pan(s), and allow the first side to cook for a couple of minutes (check and adjust heat to make sure it's not cooking too hot or too cool) until that first side is golden-brown when you lift the edge. Flip the pancake(s) and cook on the other side for another couple of minutes.
7. 7
   Place cooked pancakes onto the wire rack in the oven to keep warm, and repeat with remaining batter.
8. 8
   Serve these pumpkin pancakes with softened butter and warm maple syrup on the side, and perhaps a sprinkle of toasted pecans, if desired.