Heat a griddle or skillet over low-medium heat. While the skillet heats, make the pancake batter.
In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt.
Next, add the egg, pumpkin puree, milk, butter, and vanilla.
Add a little butter to the hot skillet and allow it to melt. Then use a ¼ cup measuring cup to scoop the batter onto the melted butter. The batter will be thick, so quickly spread it out a bit so it will make a wider pancake.
Allow the pancake to cook for 2-3 minutes or until it’s golden brown on the bottom, then use a spatula to flip the pancake and cook the other side for an additional 2-3 minutes. Repeat until all the batter is used.
Serve hot with butter and maple syrup or any toppings you desire.
The calories listed are an approximation based on the ingredients and a serving size of two (2) pumpkin pancakes. Additionally, the calorie count does NOT include the extra butter and maple syrup seen in the photos as toppings.