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In a bowl, whisk together the milk, pumpkin puree, egg, and melted butter. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Pour the flour mixture into the bowl with the wet ingredients and whisk until just combined. Add a little bit more milk if the batter is too thick.
Heat a lightly buttered wide heavy-bottomed pan or griddle over medium-high heat. Use a measuring cup to scoop ¼-⅓ c of the batter into the pan or onto the griddle per pancake.
Flip when the bubbles that appear on the surface pop and form holes that stay open, and cook on the other side until nicely browned. Serve hot with maple syrup.
Tags: american, baking, breakfast, fall, pancake, platedcravings, pumpkin, vegetarian