Stir together the pumpkin puree, milk, brown sugar, melted butter, and vanilla extract.
Mix in the flour, baking powder, cinnamon, and nutmeg. Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.
Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired.
Scoop about ¼ cup of batter into the pan for each pancake.
Cook until the edges of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)