1-First: mix all the dry ingredients in a large bowl: 2 cups 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.

2-Next: whisk the wet ingredients in a separate bowl: 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.

3-Gently combine the wet and dry mixtures until just mixed. If the batter seems too thick, add extra melted butter in 2-tablespoon increments to loosen it up.

4-Let the batter rest for 10 minutes this helps it get nice and fluffy.

5-For the cinnamon swirl, blend 6 tablespoons salted butter, 3 to 4 tablespoons brown sugar, and 2 teaspoons cinnamon, then put it in a plastic bag with a corner cut off for piping.

6-Heat a skillet over medium heat and coat it with butter. Pour about 1/4 cup of batter onto the skillet.

7-Pipe the cinnamon mixture near the center of the pancake, then cook until bubbles form on the surface. Flip it and cook until golden brown on the other side.

8-Serve warm with a dab of butter and maple syrup for the best taste.