Optional mix in's: 1/2 cup chocolate chips or chopped pecans
For serving: Syrup
Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Then add in the milk and butter and stir just until combined. Then mix in the eggs, vanilla and pumpkin, just until most the lumps are gone and the batter is smooth.
Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned and the centers are cooked.
Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Freezer tip: Allow pancakes to cool and then place in a freezer container. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.