Pumpkin Pancakes

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In a separate medium bowl, whisk together the buttermilk, whole milk, pumpkin puree, eggs, and vanilla extract. Pour this mixture into the dry ingredients, add the melted butter, and stir until just combined—some small lumps are fine.
3. Heat a large nonstick griddle or skillet over medium heat. Add a pat of butter to grease the surface. Using a 1/3-cup measure, pour batter onto the pan, spacing pancakes about 2 inches apart. Cook undisturbed until bubbles form on the surface and edges look dry, about 4 to 5 minutes. Flip and cook until golden brown, about 2 more minutes. Transfer to a plate.
4. Repeat with remaining batter, greasing the pan with butter between batches and adjusting heat as needed. Serve stacks of pancakes with pats of butter and a drizzle of maple syrup.