In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt.

In a separate bowl, whisk together milk, pumpkin puree, egg, and melted butter until smooth. If you like, add a splash of vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy. If the batter is too thick, add a little more milk to reach your desired consistency.

Heat a skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.

Serve hot with maple syrup, butter, or your favorite toppings.