In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar until well combined and aerated.
In a separate bowl, whisk the pumpkin puree, milk, egg, and melted butter until smooth and homogeneous.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined; avoid overmixing to keep the batter fluffy.
Preheat your non-stick skillet or griddle over medium heat until hot, and lightly grease if needed.
Pour approximately 1/4 cup of batter per pancake onto the skillet; you'll see bubbles form on the surface and the edges start to set, about 2-3 minutes.
Cook until the edges appear dry and golden, and the underside is lightly browned; then flip carefully with a spatula and cook for another 2-3 minutes until cooked through and evenly golden.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pumpkin spice pancakes warm, drizzled with maple syrup if desired, and enjoy their soft, fluffy texture with warm spice notes.
