In a medium bowl, mix all ingredients together with a whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each pumpkin spice pancake. Add pancake batter to the hot griddle.
Cook about 1-2 minutes, until there are bubbles across the top of the pancakes and the edges are dry. Using a pancake turner, turn and cook the other side until the pancake is golden brown.
Serve immediately with butter and warmed maple syrup.
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Notes
Make your own Bisquick with my DIY baking mix recipe (linked). Make your own pumpkin pie spice blend: mix 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon each of ground allspice, ground clove, and ground nutmeg.Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.To freeze pumpkin pancakes, let cool completely. Freeze in stacks with a piece of wax paper or parchment paper between pancakes. To reheat, microwave 1-2 pancakes for 30 seconds at a time until heated through.