1-First, prepare the buttermilk by combining milk with vinegar or lemon juice and letting it sit for about 10 minutes. In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract.

2-In a separate bowl, mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Pour the dry ingredients over the wet ingredients and stir just until combined, avoiding overmixing. Let the batter rest for about 5 minutes to activate the leaveners and create air bubbles.

3-Heat a non-stick griddle or pan to medium heat (around 325°F if using a griddle). Melt some butter on the surface if desired. To make this even more enjoyable, check out our easy breakfast ideas for pairing these pancakes with other favorites.

4-Pour about 1/3 cup of batter per pancake onto the griddle. Cook until bubbles form and edges look dry, about 1 to 2 minutes. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through. Serve warm with butter, maple syrup, or your choice of toppings.