1-Start by combining the dry ingredients in a large bowl: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Mix them well to ensure everything is evenly distributed.

2-In another bowl, whisk together the wet ingredients: 1 1/2 cups buttermilk, 3/4 cup pumpkin puree, 2 eggs, 3 tablespoons melted butter, 1 tablespoon maple syrup, and 1 tablespoon vanilla extract. If the puree is too thick, blend it for smoothness to get a nice consistency.

3-Gently mix the wet ingredients into the dry ones until just combined. If the batter seems too thick, add extra melted butter, about 2 tablespoons at a time, to reach the right texture. Let the batter rest for 10 minutes to help it fluff up.

4-For the cinnamon swirl, mix 6 tablespoons salted butter, 3 to 4 tablespoons brown sugar, and 2 teaspoons cinnamon in a small bowl. Transfer this mixture to a plastic bag, snip a small corner, and set it aside for piping.

5-Heat a greased skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake. Quickly pipe the cinnamon mixture into the center of the batter, making sure it doesn’t run off the edges.

6-Cook the pancakes until bubbles form on the surface, which takes about 2-3 minutes, then flip and cook the other side until golden brown, another 1-2 minutes. Adjust the heat as needed to avoid burning.

7-Once done, serve the pancakes warm with extra butter and maple syrup if you like. They’re ready to enjoy, and you can add toppings for extra fun!