Combine your wet ingredients, pumpkin puree, and sugar in a mixing bowl. Whisk it all together until smooth.
Add baking powder, baking soda, and salt and whisk it in.
Add flour and pumpkin pie spice. Slowly whisk it in until evenly combined throughout.
For best results, let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients and result in perfectly fluffy pancakes.
Preheat the pan (or the griddle) first over medium heat. Add a little bit of oil to the pan if needed, spoon pancake batter into the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip. Flip and finish cooking. Cooking the other side of the pancake will take much less time so keep an eye on it.
Notes
Gluten Free Note: All you have to do is substitute the all-purpose flour with a gluten-free all-purpose flour. Note that the texture does change when using gluten-free flour but they will still be delicious gluten free pancakes!
Dairy Free Notes: Simply substitute the buttermilk for a milk alternative like oat milk or almond milk. I like oat milk because it adds richness and a little sweetness. Note, the pancakes will be less fluffy with this substitute.
Vegan Notes: You can substitute buttermilk for oat milk or almond milk. When it comes to substituting eggs in pancakes, it’s a little trickier. Eggs act as a binder, help make pancakes fluffier, and add moisture. To take out the egg, make sure you’re aware that the pancakes will fall apart easier and won’t be quite as fluffy. This being said, you can just omit them or substitute with mashed banana, applesauce, or nut butter. Use 2 tbsp of nut butter for 1 egg (2 in this recipe) or 1/4 cup applesauce for each egg.