1-Prepare the buttermilk: If you’re making homemade buttermilk, combine 2 tablespoons of vinegar or lemon juice with milk and let it sit for about 10 minutes. The milk will thicken slightly and curdle, which is exactly what you want.

2-Mix wet ingredients: In a large bowl, whisk together the 2 cups of buttermilk, 1 cup of pumpkin puree, 2 eggs, 3 tablespoons of melted unsalted butter, and 2 teaspoons of pure vanilla extract until well combined.

3-Combine dry ingredients: In a separate medium bowl, mix together 2 1/2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of fine-grain sea salt.

4-Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and stir just until combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps in the batter are perfectly fine!

5-Let the batter rest: Allow the batter to rest for about 5 minutes. This step is crucial as it allows the leavening agents to start working and results in fluffier pancakes.

6-Heat the griddle: Heat a non-stick griddle or frying pan to medium heat (around 325 degrees Fahrenheit). To test if it’s ready, flick a few drops of water on the surface they should sizzle and bounce.

7-Cook the pancakes: Lightly butter the griddle if desired. Scoop the batter in 1/3 cup portions onto the hot griddle. Cook until bubbles form on the surface and the edges look dry, about 1 to 2 minutes.

8-Flip and finish cooking: Carefully flip the pancakes and cook the other side until golden brown and fully cooked through, about another 1 to 2 minutes.

9-Serve warm: Serve immediately with butter and maple syrup, or your favorite toppings.