Pumpkin Pancakes The Whole Family Will Flip Over

Whisk together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, and nutmeg in a large bowl. Whisk together buttermilk, pumpkin, butter, vanilla, and eggs in a separate medium bowl.

Whisk buttermilk mixture into flour mixture until just combined and no dry streaks remain.

Heat a large nonstick skillet or griddle over medium. Lightly grease with butter. Working in batches, scoop batter by heaping 1/4-cup portions into skillet. Cook until edges are set and the bottoms are golden brown, reducing heat as needed, 2 to 3 minutes.

Flip and cook until other side is golden brown and pancake is cooked through, 1 to 2 minutes. Repeat with remaining batter, greasing skillet with additional butter as needed.

Serve with butter, pecans, and maple syrup.