Steps:
- Preheat oven to 250 degrees. Mix first 8 ingredients together in a large bowl to blend. Whisk buttermilk, pumpkin, eggs, vanilla and melted butter in medium bowl until well-blended. Add to dry ingredients and whisk until smooth. Melt 1 Tbsp butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are brown, about 2 minutes. Transfer to a baking sheet; place in over to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve with maple syrup.
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