In a large bowl, add the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Whisk all to combine and set aside

In a separate bowl combine buttermilk, melted butter, pumpkin puree, and eggs whisk to combine.

Create a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the flour is incorporated. Do not overmix, your pancakes will be tough and flat.

The batter will be a little lumpy

Heat your griddle (or pan) over medium/low heat, melt a tbsp of butter and then add your batter. We find that our ¼ cup measuring cup is the perfect scoop and creates a great manageable size pancake.

Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.

To make the whipped maple brown butter

Add 4 tbsp of butter to a small pan over medium heat. Melt the butter until it begins to get bubbly and brown. Remove from heat and add the melted brown butter to the base of a stand mixer. Chill the bowl and butter in the fridge for about 30 minutes (it's easier to whip "chilled" butter versus hot melted butter).

Remove the base/butter from the fridge, add a pinch of salt and 4 tbsp of maple syrup. Add the bowl to your stand mixer and begin to mix on medium speed for about 30 seconds.

Scrape sides as necessary and continue mixing, increasing the speed to high, for about one minute, or until butter is nice and "whipped".

Transfer the butter to a serving dish.

To serve, create a stack of warm pancakes, top with the whipped maple brown butter, a sprinkle of chopped hazelnuts, and serve with maple syrup