• Heat a lightly greased skillet or griddle over medium heat.

  In a large bowl, whisk together the eggs, buttermilk, pumpkin purée, sugar, and salt until smooth.

  In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice.

  Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

  Pour batter onto the hot skillet using about ¼ cup per pancake.

  Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the second side.

  Serve warm with butter and syrup.

Notes

• Batter should be thick but pourable; add a splash of buttermilk if needed.

  Pumpkin purée (not pumpkin pie filling) should be used.

  Pancakes will be lightly spiced; add more cinnamon if desired.