In a medium bowl whisk together all purpose flour, baking powder, pumpkin pie spice, and salt. In a separate small bowl whisk together pumpkin puree, milk, egg, melted butter and maple syrup.

Fold wet ingredients into dry with a flat spatula. Be careful not to overmix - it’s okay to leave some lumps! Leave the batter to thicken while you preheat the pan.

Preheat a pan over medium heat and add a little butter and oil to the pan - I find that a mix of both butter and oil works well for crispy edges.

Add about ¼ cup of batter per pancake to the preheated pan. Cook until the surface is covered with bubbles that start to pop. Flip the pancake and cook for 1 minute on the other side.

Cook in batches adding extra oil and butter for each batch. Serve immediately with butter and syrup or your favorite toppings.