To a large bowl, add the buttermilk. Add the pumpkin butter, eggs, butter, and vanilla and stir with a whisk to combine. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve topped with butter and maple syrup, if desired. I also topped with chopped pecan pralines.