2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking soda
1/2 teaspoon salt
3 cups reduced-fat buttermilk
5 tablespoon unsalted butter
2 large eggs
1/2 cup pumpkin puree
1 tablespoon pumpkin pie spice seasoning
Begin your batter by melting the butter, set aside to cool completely. If the butter is not completely cooled, it will scramble the eggs in the mix.
In a large bowl add flour, sugar, sifted baking soda, salt, buttermilk, butter, eggs, pumpkin puree, and pumpkin pie spice seasoning. Whisk all ingredients together, but make sure not to over mix because it cause the batter to get runny. Leave lumps in your batter.
Let your batter rest for 5 minutes.
Meanwhile, heat your skillet or cast iron pan over medium heat.
Once the pan is heated, grease the pan with butter. The butter will create the golden edges around the pancake.
Add 1/4 cup of the batter to your pan. You may make the pancakes bigger, but I found that it was easier to flip smaller pancakes because the pumpkin puree makes the flipping process a bit difficult.
Cook for 3 minutes on side one and 2 minutes on side two. Please be aware, the time for each side of the pancake will be determined by the heat of your pan. I noticed cast iron pans may get by with 2 minutes per side, so you may want to keep your eye on the pancakes.
Place on a plate and serve with pumpkin butter, toasted walnuts and maple syrup.