Unsalted butter, melted for the skillet plus more for serving
How to Make It
Combine 1 cup of the maple syrup and ½ teaspoon of the pumpkin pie spice in a small pot. Bring to simmer over medium heat. Remove the heat and set aside.
Whisk together the flour, baking powder, baking soda, salt, and the remaining 1 teaspoon pumpkin pie spice in a large bowl. In a separate bowl whisk together the buttermilk, pumpkin puree, egg, vanilla, orange zest, and the remaining 2 tablespoons maple syrup. Whisk the wet ingredients into the dry ingredients.
Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ¼ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches.
Serve topped with the spiced maple syrup and butter.
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