Whisk together the wet ingredients until they are completely smooth and incorporated completely.
Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl.
Stir the dry ingredients into the pumpkin mixture just enough to combine.
While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can use thick batter and spread it out using the back of a spoon, This will make the THICKEST pancakes you will ever have! If you want to thin the batter, add a little bit of buttermilk at a time, mixing in until the batter reaches a thinner consistency.
Cook each pancake until the top has bubbled and the edges have browned and then flip. Cook on the other side until it's browned. Serve hot. If the pancakes are thick they make not bubble through, so watch the sides.
These are delicious with my brown sugar sauce. (find the recipe on my site for details)
Tips & Tricks
Let the Pancake Batter Sit for a While. The batter is actually better when it sits for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science.
Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
Use Salted Butter. Oil has it's place, but butter is what makes these richer and decadent.
Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.