It’s like having pumpkin pie for breakfast! This is one of my favorite fall treats. Fluffy warm pancakes packed with cinnamon, nutmeg, allspice, and ginger.
Whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set aside. You can substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg, allspice and ginger if you don’t have those spices on hand.
In a separate bowl, whisk together the pumpkin, milk, egg and melted butter.
Carefully pour the pumpkin mixture into the dry ingredients. Stir to combine. Allow the batter to rest at room temperature for 30 minutes.
Heat a large pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat up for 2 to 3 minutes.
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip and continue cooking until no longer doughy in the center. Reapply the oil as needed.