1. You can use a non-stick pan to make these pancakes. 2. In case you don’t have pumpkin spice you can substitute with 1 tsp. of cinnamon and ¼ tsp. nutmeg powder. 3. You can easily make this recipe vegan by using non-dairy milk and coconut oil in place of butter and omitting egg or using flax egg. 4. I like to have them right away but you can always re-heat and serve later. 5. You can also freeze the pancakes and then thaw and reheat. 6. You can use canned pumpkin purée in case you don’t have homemade at hand. 7. The batter stays good for 2 days in the fridge.