Before measuring out other ingredients, pour 1 tablespoon of white vinegar into a measuring cup. Fill the cup up to a scant 3/4 cup line with milk. Set this mixture aside to sour while you prepare the rest of the ingredients.

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, nutmeg, and salt until the mixture is well-combined and evenly blended.

In a small bowl, whisk together the soured milk from Step 1, pumpkin purée, egg, and vegetable oil until smooth and fully combined.

Pour the wet ingredients from Step 3 into the dry mixture from Step 2. Use a spoon to stir until the batter is just combined; be careful not to overmix, as this could make the pancakes tough. I always make sure to mix gently—some lumps are totally fine and actually make for lighter pancakes.

Heat a griddle to 350°F or set a skillet over medium heat. Lightly grease the surface with butter or cooking spray. Drop heaping 1/3 cups of batter onto the surface, spacing them apart. If using a skillet, you'll likely need to cook in two batches. Cook until bubbles form on the top of the pancakes, then flip and continue cooking until the pancakes are cooked through and golden. These pancakes may take a bit longer than regular ones due to the pumpkin.

Serve the warm pancakes topped with butter and maple syrup, if desired. I think a sprinkle of extra cinnamon or a handful of toasted pecans on top can make these pancakes even more special.