In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Add in buttermilk, pumpkin puree, eggs, and vanilla mix until just combined (it's ok if its a little lumpy).

Fold in white chocolate chips and caramel sauce.

Heat a griddle over medium-low heat.

Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake. Let the pancakes cook on the pan for 2-4 minutes per side.

Transfer the cooked pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.

Repeat the process with the remaining pancake batter.

Once ready, serve the pancakes with additional caramel sauce or maple syrup.