Step 1

Stir together the pumpkin puree, milk, brown sugar, melted butter, and vanilla extract.

Step 2

Mix in the flour, baking powder, cinnamon, and nutmeg. Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.

Step 3

Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired.

Step 4

Scoop about 1/4 cup of batter into the pan for each pancake.

Step 5

Cook until the edges of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)