Combine the Bisquick mix, brown sugar, and pumpkin spice (or cinnamon) in a large bowl.

In a medium bowl, whisk the eggs. Then add the canned pumpkin, milk, and melted butter. Mix until the pumpkin has fully incorporated into the liquid.

Add the pumpkin liquid into the large flour bowl and mix gently mixing from the outside of the bowl in. Once the batter is smooth without any visible lumps, let it sit for 5 minutes. This helps the flour absorb the moisture, make a thicker batter, and yield fluffy pancakes.

Heat a large non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of the pumpkin batter per pancake on the greased, hot surface.

Cook the first side for about 2 minutes until the edges are defined and bubbles form. Flip and cook the other side for an additional minute, without pressing the pancakes down with a spatula.

Remove the cooked pancakes onto a plate or keep them warm as you cook the rest of the batch.

Serve the pancakes warm, topped with your favorite toppings.

Refrigerate leftover pancake batter for up to 2 days, cooked pancakes for up to 3 days, or freeze them for later inside an airtight container or zip bag.