1. Preheat oven to 170 degrees F. (or your lowest temperature setting).
2. Whisk together, flour, cake mix, salt , and baking powder until well combined.
3. Add eggs, melted butter, vanilla and 1 cup of milk. Whisk until a thick batter comes together. If the batter is too thick, gradually add an additional 1/4 cup whole milk. The batter shouldn't be too thin however, but not as thick as a regular cake batter either. Do not over-mix, there should be clumps in the batter still.
4. Heat your frying pan with a pat of butter over medium heat and pour 1/3 cup of batter into the pan. You'll know when to flip the pancakes it begins to bubble. Flip and cook until golden around the edges. Repeat this process, buttering the pan when necessary.
5. Keep the cooked pancakes in the preheated oven to keep warm until ready to serve.

For the Pumpkin Spice Syrup:

1. Whisk together maple syrup and pumpkin pie spice in a small saucepan (or heat proof bowl if microwaving) over medium-low heat just until it begins to simmer. Remove and serve warmed syrup over the pancakes. Serve and enjoy!