Ingredients
Method
Mix the Batter
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and fine sea salt until thoroughly blended.
- In a separate medium bowl, whisk together the pure pumpkin puree, buttermilk, room temperature eggs, melted butter, and pure vanilla extract until uniform and smooth.
- Pour the wet pumpkin mixture into the dry flour mixture. Use a silicone spatula to gently fold just until combined. Do not overmix; small flour lumps are completely fine and guarantee towering fluffy pancakes. Allow batter to rest for 5 minutes.
Cook on the Griddle
- Preheat a heavy cast-iron skillet or non-stick griddle over medium heat (around 350°F / 175°C). Brush lightly with butter or neutral oil.
- Scoop 1/3 cup of batter onto the hot skillet for each pancake, gently nudging the thick batter into a circle with the back of the scoop.
- Cook for 2 1/2 to 3 minutes until bubbles form across the surface and pop, and the bottom edges look set and golden brown. Gently slide a spatula underneath and flip.
- Cook for an additional 2 minutes on the second side until puffed, cooked through in the center, and deep golden. Transfer to a warm plate and repeat with remaining batter.
Garnish & Serve
- Stack the warm pancakes high on ceramic plates. Crown with a generous melting round of whipped honey cinnamon butter, sprinkle with toasted pecans, and drizzle liberally with warm maple syrup. Serve immediately!