Luke's Diner Pumpkin Pancakes Made Easy (Krusteaz Mix Recipe)

In a small/medium bowl, whisk together the Krusteaz mix, pumpkin pie spice, and brown sugar. Add the water, pumpkin, and vanilla extract and mix until well incorporated. Do not overmix, as this could cause the pancakes to turn out tough and rubbery.
1 cup Krusteaz buttermilk pancake mix, ⅔ cup cold water, 1 tsp pumpkin pie spice, ¼ cup pure pumpkin, 1 tbsp light brown sugar, 1 tsp vanilla extract
Melt butter in a large frying pan on medium/low to medium heat—enough to coat the bottom of the pan. When the butter has fully melted and started to bubble, add your pancake batter. This recipe will make 5-6 small pancakes (about 4 inches across) or 2-3 larger pancakes. I use a scant ¼ cup of batter per pancake to yield 6 pancakes.
Cook the pancakes for 2-2½ minutes over medium/low to medium heat, or until the edges appear set, the tops are bubbly, and the bottoms are golden. Flip. Cook on the second side for 1-1½ minutes, or until the bottoms are golden and the center is cooked through.
Serve with cinnamon butter, maple syrup, or your other favorite pancake toppings. Enjoy!

Using a hand mixer, beat together the salted butter, honey, vanilla extract, cinnamon, and brown sugar for 2-3 minutes, or until well combined.
4 tbsp salted butter, 1 tsp honey, ½ tsp vanilla extract, ½ tsp ground cinnamon, 1 tsp light brown sugar
Either serve right away or store the butter in the fridge.