Cook the pumpkin until tender by boiling or roasting, drain very well, and then mash the flesh until smooth.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.

In a separate mixing bowl, whisk together the mashed pumpkin, egg, buttermilk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough pancakes.

Heat a nonstick skillet or griddle over medium heat. Once hot, use a 1/4 cup measure to scoop batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.

Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or fresh fruit.