Cool weather has hit California and the pumpkin pancakes are a new favorite. I modified my favorite buttermilk pancakes recipe by replacing some of the liquid with pumpkin 1.25 cup of total liquid, modified to include .25 cup pumpkin. My tricks: let the batter rest at least ten minutes (infinitely more fluffy) and separate the egg--mix the white(s) in after rest, right before you cook them. No need to whip the egg white-no difference! Serve with pecans and maple syrup (the bourbon barrel aged on the food52 is s favorite)! Happy fall!