Mix wet ingredients: In a medium bowl, whisk together pumpkin purée, egg, brown sugar, and vanilla until smooth. Add milk and whisk again to combine.

Add dry ingredients: Sprinkle flour, baking powder, pumpkin spice, and salt directly over the wet mixture. Stir gently until just combined — do not overmix. Add a splash of milk if the batter seems too thick.

Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top and edges look set, then flip and cook another 1–2 minutes until golden and cooked through. Transfer cooked pancakes to a plate and cover loosely to keep warm.

Serve the pancakes with fruit, and milk. Serve with maple syrup if desired.