Instructions: Preheat oven to 200 degrees.

Combine first 6 ingredients in large bowl.

Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes.

Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

This recipe yields about 15 pancakes.

Yield: 15 pancakes

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