Combine pumpkin puree, milk, and egg in a large bowl. Using an electric blender, whisk until the mixture is of even consistency.
In a medium bowl, combine all-purpose flour, baking powder, brown sugar, cinnamon, and ginger.
Combine wet ingredients with dry ingredients and whisk until combined evenly.
If you have a thick batter, you can add a little bit of milk. You can add chocolate chips to add to the sweetness.
Preheat a griddle or frying pan over medium heat.
Grease with butter or oil.
Pour batter (about ΒΌ cup batter) onto the griddle for each pancake.
Cook for about two minutes - until the bottoms are golden brown and bubbles appear on the surface.
Flip and cook to make sure another side is also golden brown, about one to two minutes.
When they are brown on both sides, take them off the griddle and serve them hot with syrup, buttered and powdered sugar.
Enjoy the fluffy pumpkin pancakes with a hot cup of coffee.