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In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices.
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In a separate bowl, whisk together pumpkin puree, milk, eggs, vegetable oil, and vanilla.
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Add the wet ingredients to the dry ingredients and fold them together, make sure not to over mix.
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Preheat a large non-stick frying pan over medium heat and grease it with some butter.
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Turn the heat down to medium-low heat and ladle a 1/3 cup of batter into the pan, or you can use a tablespoon and pour 2 tbsp into the pan.
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Once you see a few bubbles breaking the surface of the batter, flip the pancakes over, and let cook for 2-3 more mins.
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Repeat this process until all your batter is gone.
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Serve hot from pan with maple syrup and some butter.