In a separate bowl whisk together the pumpkin puree, milk, eggs and vanilla. Lightly mix in the melted butter and fold the wet ingredients into the dry, being careful not to over-mix.
The batter will be slightly lumpy. Heat a griddle or cast iron pan over medium/high heat. Scoop out batter using a ⅓ cup measuring cup & pour onto the hot griddle, spreading just slightly into rounds.
Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown, about 2 minutes.