3 cups prepared moist pancake batter
2/3 cup canned pumpkin purée
2 tablespoons heavy cream, or more as needed
A big pinch pumpkin-pie spice
Peanut oil, for the griddle
Butter, for the griddle and serving
Warm maple syrup, for serving.

1. Stir the batter, pumpkin purée, 1 tablespoon cream and pumpkin-pie spice in a bowl. Add more cream as needed to loosen the batter.

2. Wipe down the griddle with peanut oil.

3. Set the griddle over moderate heat. (It's hot enough when a drop of water bounces off the surface.) Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high.

4. Cook, adjusting the heat so as not to burn the pancakes, until bubbles appear all over, 1 to 3 minutes. Using a thin, clean metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more. Serve with warm maple syrup. Makes about (12) twelve 4-inch pancakes.