For the pancake batter

• In a large bowl, combine theflour, brown sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
• In a separate medium-sized bowl, whisk together the pumpkin purée, buttermilk, melted butter, eggs and vanilla.
• Pour the wet ingredients into the dry ingredients and use a spatula to gently mix them until just combined.
• Meanwhile , let’s make the cinnamon swirl mixture. In a small bowl, add in the butter, sugar, cinnamon and 1 tablespoon of the pancake batter. Transfer this mixture into a small plastic piping bag and snip a small portion off one corner of the bag.
• Heat a large skillet over medium heat and generously grease it with butter.
• Use a ¼ measuring cup to pour the pancake batter onto the skillet for each pancake.
• Take the plastic bag filled with the cinnamon swirl and trace a swirling pattern into the pancake batter. Gently push it into the batter so that the cinnamon mixture beautifully blends within the pancake, not just on top.
• When bubbles start appearing on the surface, carefully flip the pancake over and cook the other side for about a minute or until it achieves a lovely pancake batter and the cinnamon swirl mixture.
• Serve the warm pancakes with your choice of additional butter, maple syrup or any type of topping you prefer!