• Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
• Scald milk (see video in notes) Cool.
• In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and ginger.
• In a separate bowl, whisk in the pumpkin puree, eggs, oil, maple syrup and vanilla extract. Add cooled milk (it can be warm, just not hot.)
• Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.
• Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
• Bake pancakes for 14-18 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom.
• Allow to cool for 2-3 minutes, then slice into 12 individual pancakes.

Garnish (optional)

• Garnish with whipped cream, chopped walnuts, caramel sundae sauce and additional cinnamon or your favorite toppings.