In a medium-sized bowl, whisk together the flour(s), sugar, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together the buttermilk, egg, pumpkin puree, and melted butter until smooth.
Whisk the dry ingredients into the pumpkin mixture until just combined. Let sit for five minutes.
Heat a non-stick pan or griddle over medium-high heat and brush with melted butter. Drop 1/3-cupfuls of batter onto the hot griddle and let cook until bubbles form on the surface of the pancakes.
Flip the pancakes with a heatproof spatula and let cook for another couple of minutes, until golden brown on both sides and cooked through.
Serve them as soon as they come off the griddle, with butter, warm maple syrup, and a couple slices of bacon. (Roasted apples, toasted pecans–or both!–would also be DELICIOUS with this recipe.) You can also keep the first batch warm in a 250°F oven as you finish making the rest.
*If you don’t have buttermilk, you can use this easy substitution: Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Pour in enough milk to reach the 1-cup mark. Let the mixture sit for 5 minutes until it is beginning to curdle. It’s ready to use!
**Feel free to substitute the butter for canola oil.