In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In a large bowl, whisk brown sugar, pumpkin, milk, egg, vanilla, and coconut/vegetable oil until smooth.
Stir flour mixture into pumpkin mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful onto skillet and cook until edges are set, about 3-4 minutes. Flip and cook until browned, about 1-2 minute. Repeat process with rest of butter and pancakes.
Serve immediately with butter and maple syrup, if desired.
Notes
Pancakes will keep in the refrigerator for up to four days.
To freeze, place pancakes in a freezer-safe container or bag and freeze for up to three months. To prevent pancakes from sticking together, place a sheet of wax paper in between each pancake for easy removal.
See my tips and tricks for making these Pumpkin Spice Pancakes above the recipe box.