Pumpkin pancakes

I've had this recipe stashed for a while, but I've been delaying actually publishing it. We made them as a dessert a few weeks ago. We had some pumpkin purée left in the freezer from a while ago (we made some in November or December last year? at some point when I came home from school). I searched for a while for an appealing recipe and found one that I really like it. I adapted one from Prevention RD. I dressed them up with some Cool Whip and fruit. It was incredibly delicious. 

Ingredients
1 cup pumpkin purée
4 eggs
1 cup buttermilk
1 1/3 cup whole wheat flour
2 tsp baking soda
pinch salt
2 tbsp + 2 tsp sugar
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 cup chopped walnuts

Sift together the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger in a small bowl.
In a separate bowl, whisk together pumpkin, eggs, and buttermilk. Stir into dry ingredients until just moistened. Stir in walnuts.
Cook in a heated pan, until small bubbles start to form on the top of the pancakes, and flip the pancake. Cook on the other side, until lightly browned. You can leave them in an oven on low heat to keep them warm while waiting to serve.
They freeze well for breakfasts in the morning. The nuts add a good crunch to the pancakes.