In a medium bowl, combine all the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix thoroughly.

In a larger bowl, whisk together the wet ingredients (milk, pumpkin purée, egg, vegetable oil, vinegar, brown sugar, and vanilla extract).

Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and combined.

Preheat a pan over medium heat. Use butter and a little oil to prevent the butter from burning. Pour about ¼ cup of batter per pancake. Cook until the edges are browned and bubbles form on the surface, then flip and cook for another minute.

Serve warm with salted butter and maple syrup. Enjoy!