In a medium mixing bowl, whisk together the Bisquick, cinnamon, baking powder and salt until well combined.

In a large mixing bowl, whisk together the buttermilk, pumpkin, eggs, sugar, butter and vanilla until smooth.

Incorporate the dry ingredients into the wet ingredients by whisking until smooth. The batter should be thick, but pourable. Allow the batter to rest for ~15 minutes.

Preheat a skillet over medium heat. Lightly grease the skillet with butter, and pour batter into the pan in ~1/4 cupfuls. Cook until the edges are dry and they release easily from the skillet. Flip; cook until golden.

Top with maple syrup, whipped cream and roasted pecans (recipes below). Share with someone you love!

Yields roughly 30 pancakes (4" diameters)

Active Time ~ 45 minutes

Total Time ~ 1 hour

To Freeze: Cool pancakes completely. Using parchment paper to separate each pancake, stack them in a freezer-safe ziploc bag. Store in the freezer for up to 4 months. Reheat at your convenience using your toaster.

For the Whipped cream: In a bowl with high sides, add the whipping cream, sugar and vanilla. Using your hand mixer or hand blender, whip the ingredients until stiff peaks form; about 1 minute. Do not over-whip! Yields about 1 cup.

For the Roasted Pecans: Preheat the oven to 375 degrees. Place the pecans in a single layer on a baking sheet. Roast in the oven for 8-10 minutes, or just until fragrant. Can be stored in an airtight container for ~2 weeks, or in the freezer for ~6 months.

Breakfasts

Creamed Eggs on Toast

Pumpkin Buttermilk Pancakes

Blender Jalapeno Hollandaise Sauce