Pumpkin Pancakes with Cinnamon Butter
Ingredients:

For the Pumpkin Pancakes:

1 cup all-purpose flour
1 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup buttermilk (or regular milk)
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract
For the Cinnamon Butter:

1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 tsp ground cinnamon
Pinch of salt (optional)
Instructions:

Make the Cinnamon Butter:

In a small bowl, combine the softened butter, powdered sugar, cinnamon, and a pinch of salt (if using). Mix well until smooth and creamy.
Set aside. You can refrigerate it for later, but let it come to room temperature before serving.
Make the Pumpkin Pancake Batter:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly thick, but be careful not to overmix. Lumps are okay!
Cook the Pancakes:

Heat a griddle or large non-stick skillet over medium heat and lightly grease it with butter.
Once the pan is hot, pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serve:

Stack the pancakes on a plate and top with a generous dollop of cinnamon butter. You can also drizzle with maple syrup or sprinkle with powdered sugar, if desired.