Buttermilk Pumpkin Spice Pancakes

0 Melt the butter in the microwave or in a saucepan first. Let it cool while you mix everything else.
1 In a large mixing bowl, combine the the flour, cinnamon, baking powder, baking soda, sugar and salt. Whisk until combined.
2 In another mixing bowl, combine the melted butter, buttermilk, pumpkin puree, eggs and vanilla extract. Stir with a spatula until combined.
3 Pour the wet ingredients into your dry ingredients, gently folding them together and being careful not to overmix. (If you overmix, your batter won't rise as well.) The batter will be thick.
4 Let the pancake batter rest for 5 minutes. Preheat a frying pan or a griddle over medium heat. You'll know it's warm enough when you can drop a sprinkle of water on it, and it sizzles immediately.
5 Using a 2 tablespoon cookie scoop (or your measuring spoon!), scoop the pancake batter onto the preheated griddle.
6 When edges are firm and bubbles begin to form on the top of the pancake, flip  and cook through.
7 Repeat the process until you've made all 26 of your pancakes.
8 Serve warm with pecans or walnuts and maple syrup!