1-Gathering and Mixing the Ingredients: First off, get everything ready this is key for smooth cooking. Start by combining the dry ingredients in one bowl: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. In another bowl, whisk together the wet ingredients: 1 1/2 cups buttermilk, 1 cup pumpkin puree, 2 large eggs, 4 tablespoons melted butter, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Pour the wet mixture into the dry and stir just until combined; if the batter seems thick, add a bit more melted butter. Let it rest for 10 minutes to make those fluffy pumpkin cinnamon roll pancakes.

2-Preparing the Cinnamon Swirl: While the batter rests, mix up the cinnamon swirl: Combine 4 tablespoons salted butter, 1/2 cup brown sugar, and 2 teaspoons ground cinnamon. Pop it into a piping bag or a baggie with a small corner cut off for easy application. This step is what gives your pumpkin pancakes that incredible cinnamon roll vibe.

3-Cooking the Pancakes: Heat a skillet over medium heat and grease it with butter. Pour about 1/4 cup of batter per pancake. Once the batter is on the skillet, pipe on the cinnamon swirl and gently swirl it into the center. Cook until bubbles formed on the surface, then flip and cook for bigger another minute until golden. This method ensures the spiced pumpkin cinnamon roll pancakes cook evenly without the swirl burning.