In a mixing bowl, mix together the milk, pumpkin, egg, oil and vinegar.
In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove to a plate or I like to put them in one of those things they use for keeping tortillas warm – works great! Thanks to my awesome sister-in-law, Andrea, for that idea!
Serve hot with maple syrup or I used my Maple Butter from my pumpkin crepe recipe.For the maple butter
Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/pumpkin-pancakes/