Melt the butter in the microwave for 30 seconds.
Whisk together the egg, maple syrup, vanilla extract, pumpkin puree, and almond milk.
Sprinkle in the oat flour, baking powder, and pumpkin pie seasoning.
Mix together with a spatula until combined—leave the lumps!
Leave the batter to sit for 15 minutes.
Heat up a skillet or a griddle over medium-low heat. Coat the bottom with some butter.
Evenly distribute the batter into 4 small pancakes on the warmed skillet. The batter should measure out to a little less than 1/4 cup per pancake.
Leave the pancake to cook for about 2 minutes, or until the edges are visibly cooked. The top will bubble slightly.
Flip the pancake and cook for another minute.
Serve with butter, extra maple syrup, and raspberries, if desired.