In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside.
In another bowl, whisk together milk, pumpkin, oil, eggs, and vanilla until blended.
Pour into flour mixture and whisk until just mixed; remember that a few lumps are OK.
Pour 1/4 cup of batter onto the prepared griddle and repeat until you have no more room (about 8 pancakes on a large griddle). Cook until edges start to dry and bubbles are forming on the top, about 3-4 minutes, then flip and cook the other side until brown. Repeat until all batter is used.