adapted by http://theresalwaysthyme.blogspot.com/
2 cups flour
6 tablespoons brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, nutmeg and cinnamon (I used more cinnamon)
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 cups buttermilk (shake well in the container, then measure)
1 cup canned pumpkin puree
3 large eggs, at room temperature
3 tablespoons melted butter, cooled
1 teaspoon vanilla extract
Mix dry ingredients together in a bowl. Mix wet ingredients together in another bowl. Add the wet to the dry and stir until mixed. Let stand about 10 minutes. Stir again, and using a 1/4 cup measure, drop into buttered pan over medium heat. Cook until edges dry out and bubbles start to form. Flip and cook until bottom is browned and pancakes are cooked through. Serve right away with butter and maple syrup, or keep in a warm oven if making a big batch.
Heat up some Maple Syrup, I like Grade B, and throw in some slice banana's, add some pecans of you like. Saute it all together and serve with the Pumpkin Pancakes.