Directions 7 steps | 40 Minutes
Measure and prep all ingredients.
In a large mixing bowl, whisk together the flour, dark brown sugar, pumpkin pie spice and salt.
In a medium mixing bowl or a large measuring cup, whisk together the buttermilk, pumpkin puree, melted butter, egg and vanilla extract.
Add the buttermilk mixture into the flour mixture and stir until just combined. Let the batter rest for 10 minutes.
While the batter is resting, heat a large nonstick skillet or a nonstick griddle. Lightly grease the pan with cooking spray or melted butter. Add ⅓ cup of batter per pancake to the pan.
Cook until the edges are set and bubbles begin to form at the top, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes or until the bottoms are browned. Repeat with the remaining batter.
Serve immediately topped with maple syrup, butter and whipped cream.