1-First: mix the dry ingredients in a large bowl: combine 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. This ensures even distribution of flavors and leavening agents.

2-Next: in a separate bowl, whisk together the wet ingredients: 3/4 cup buttermilk, 1 1/2 cups pumpkin puree, 2 eggs, 3 tablespoons melted butter, 1 tablespoon maple syrup, and 1 tablespoon vanilla. Blend for smoothness if needed.

3-Then: pour the wet mixture into the dry ingredients and stir until just combined, leaving small lumps for the best texture. If the batter is too thick, add melted butter 2 tablespoons at a time. Let it rest for 10 minutes to improve consistency.

4-Prepare the cinnamon swirl by mixing 6 tablespoons salted butter, 3-4 tablespoons brown sugar (or granulated sugar), and 2 teaspoons cinnamon until smooth, then transfer to a piping bag.

5-Heat a skillet or griddle to medium heat and grease with butter. Pour 1/4 cup batter per pancake, pipe the cinnamon swirl onto the center, and gently swirl it into the batter. Cook until bubbles form, flip, and cook until golden brown.

6-Finally, serve the pancakes warm, topped with extra butter and maple syrup. This method, ideal for cinnamon roll pancakes lovers, takes about 30 minutes total and can be customized for dietary preferences.