Pumpkin Cinnamon Pancakes

Preheat oven to 200°F (95°C). Combine first 6 ingredients in large bowl. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve pancakes hot with maple syrup.