In a large bowl, combine the pumpkin puree, egg, milk, melted butter, maple syrup, brown sugar (if using) and vanilla extract. Stir until everything is combined

Then throw in the flour, pumpkin pie spice, baking powder and salt. Fold in until just combined (don’t over mix)

Let your pancake batter sit out for 10 minutes. During this time, heat up a large nonstick pan or griddle over medium heat

Using a 1/4 cup measuring cup, scoop the batter and pour the batter into the middle of the pan or griddle. Let cook for 2 minutes or until the bottom of the pancake is golden brown. Then flip and cool for another 2 minutes. Repeat until all the batter is used up. You can also make mini pancakes using a tablespoon scoop and cook those the same

Serve warm! Eat them with maple syrup, peanut butter or just by themselves! You can store in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months. Enjoy!:)