Directions

1. In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.
   

2. In a separate bowl whisk together the pumpkin butter, buttermilk, egg, butter an sugar until completely smooth.
   

3. Add the wet ingredients to the dry ingredients and stir to mix well.
   

4. Heat a nonstick pan or griddle over medium heat. Drop a thin pat of butter onto the pan and spread it around to coat. Scoop the batter by ¼ cup full onto the pan and cook until bubbles start to form and the pancake is set on the bottom, flip and cook a little longer until both sides are golden brown.
   

5. Repeat until all batter has been used.
   

6. Serve with a sprinkle of toasted pecans, coconut bacon and warm maple syrup.