Make the pancake batter:

Cup of Yum
1. In a large batter bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In another bowl, whisk the milk, pumpkin puree, egg, and melted butter. Mix until you have a smooth liquid mixture.
3. Add the wet ingredients to the dry ingredients bowl and whisk from the outside of the bowl inwards until a batter is formed.

Cook the pancakes:

1. Heat a non-stick griddle or large pan over medium-high heat. I set my griddle at 300-350 F, but this will vary. Once hot, grease, spray, or melt butter on the hot surface.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan and keep warm while you cook the remaining pancake batter.

Serve:

1. Serve these pumpkin pancakes warm and topped with your favorite toppings and syrups.