Prepare Batter In one bowl, whisk together flour, sugar, baking powder, salt, and pumpkin spice. In another, mix milk, pumpkin purée, egg, butter, and vanilla. Combine both until smooth.
Make the Cinnamon Swirl Mix brown sugar, cinnamon, and melted butter in a small cup. Transfer to a piping bag or small zip bag with a corner snipped.
Preheat the Claypot Set to Sauté (High) and let warm for 5 minutes. Lightly grease the pot with butter or oil.
Cook Pancakes Pour ¼ cup of batter into the pot. Immediately swirl the cinnamon mixture into the surface. Cover and cook for 3–4 minutes until bubbles form and the edges set. Flip carefully, then cook for another 2 minutes.
Make Whipped Honey Butter In a small bowl, whip softened butter, honey, and cinnamon until light.
Serve Warm Stack pancakes straight from the claypot, top with honey butter, and drizzle with maple syrup.
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