Buttermaple syrup, whipped cream or pecans for topping
In a large mixing bowl, whisk together pumpkin puree, eggs, buttermilk, melted butter and vanilla extract.
In a separate, medium sized bowl, whisk together flour, baking powder, baking soda, sugar, pumpkin spice and salt.
Stir the dry ingredients into the wet, gently, just until combined; do not overmix.
Let batter rest for 15 minutes.
Heat a large nonstick griddle to 325 degrees or a large skillet over medium heat. Melt a tablespoon of butter in the skillet or griddle, spread it around to coat evenly. Pour ⅓ cup scoops of batter onto the griddle or skillet. The pancakes are ready to flip when they start to look dry around the edges and little bubbles form and pop on top; about 2 minutes.
Flip the pancakes using a flat spatula, and cook for another 1-2 minutes or until golden.
Add more butter to the skillet if necessary for the next batch.