1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. In a separate bowl, combine buttermilk, pumpkin purée, egg, melted butter, and vanilla extract. Whisk until smooth.

3. Pour wet mixture into the dry and fold gently with a spatula until just combined. Do not overmix.

4. Let the batter rest for 5–10 minutes while you heat your skillet.

5. Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.

6. Scoop ¼ cup of batter onto the hot skillet per pancake. Cook until bubbles form and edges look set, 2–3 minutes.

7. Flip and cook the other side for 2 more minutes until golden and cooked through.

8. Transfer to a plate or warm oven, then repeat with remaining batter.

9. Serve warm with your favorite toppings such as maple syrup, berries, or nuts.