These ginger, cinnamon, and allspice-flavored pumpkin pancakes can be made with fresh or canned pumpkin and are the ideal fall breakfast treat.
Stir together milk pumpkin egg oil and vinegar in a large bowl until well combined.
Whisk together flour brown sugar baking powder baking soda allspice cinnamon ginger and salt in a separate bowl.
Add to pumpkin mixture; whisk just until combined.
Spray a griddle or frying pan with cooking spray; heat over medium-high heat.