½ cup butter milk (Or you can use whole milk poured into a measuring cup just under the half cup line and fill up to the half cup line with white vinegar.)
Instructions
Preheat a griddle to medium heat. In a large bowl whisk together the flour, baking powder, salt, sugar, cinnamon, and ground ginger. Add in the milk, vegetable oil, and egg and mix. Add in your canned pumpkin and stir.
Take a stick of butter and rub it all over your griddle to coat the top, or spray with cooking spray. Drop pancake batter by ¼ cup onto the hot griddle. When the edges are firm and the bubbles start popping, flip the pancakes and cook until golden brown on the other side.
For the syrup put the sugar, baking soda, butter, vanilla, and buttermilk (or milk/vinegar combo), in a medium pot and stir together over medium heat. Stir often until everything is all melted and frothy. Ladle over the top of the pancakes and serve.
Recipe by A Fireman's Wife at https://afiremanswife.com/2016/10/17/pumpkin-pancakes-with-homemade-syrup/