In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Using a tablespoon, drop batter onto the skillet, forming small pancakes. Cook for about 2-3 minutes or until bubbles form on the surface.

Flip and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, adjusting the heat as necessary.