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, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Next, add the milk, pumpkin puree, egg, butter, and vanilla.
2 cups all-purpose flour, 2 tablespoons light brown sugar, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt, 2 cups whole milk, 1 cup canned pumpkin purée, 1 large egg, ¼ cup unsalted butter, 2 teaspoons pure vanilla extract
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 slightly 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. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes, and does not include toppings. Actual calories will vary. *For more information, tips, and answers to frequently asked questions, please refer to the post.