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In a large bowl, whisk together the 2 cups flour, 1/2 cup brown sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1/8 teaspoon ground allspice, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg until everything is evenly distributed.
In a separate bowl, combine the 1 cup pumpkin puree, 1 tablespoon vegetable oil, 2 tablespoons vinegar, 1 egg, and 1/2 cup milk. Whisk until the egg and oil are fully incorporated and the mixture is smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined; a few lumps are fine, but don't overmix.
Preheat a non-stick griddle, and coat it lightly with non-stick spray.
Using a scant 1/4 cup of batter for each, pour the mixture onto the hot griddle. Cook for 2-3 minutes per side, or until the pancakes are nicely browned and cooked through in the center.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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