In a large bowl, whisk together the milk, pumpkin puree, egg, and vanilla until well combined. 

Next add the flour, brown sugar, baking powder, and pumpkin pie spice. Mix just until no large clumps of flour remain. It’s okay if there are some small lumps. You don’t want to overmix! 

Heat a non-stick skillet (or griddle) over medium heat. Lightly grease the skillet with butter or nonstick cooking spray. 

Using a ¼ cup measure, pour a few mounds of pancake batter onto the prepared pan.

Cook for 2-3 minutes, or until the bottom is golden brown and lots of bubbles have formed around the edges. 

Carefully flip the pancakes and repeat with the remaining batter. 

Serve these pancakes with butter, whipped cream, or maple syrup. Enjoy warm. 

These pancakes can be kept warm in a 200 degree F oven for up to 30 minutes.

Store any leftover pancakes in an airtight container in the fridge for up to three days.