Combine the pancake mix, brown sugar, and pumpkin spice in a large bowl. Then add the wet ingredients, using a fork to combine them before mixing the flour into the wet mixture.

Let the batter rest for 2 minutes and make any liquid adjustments if necessary. Add a tablespoon of water if the mixture is too thick for your liking or a tablespoon of the mix if it's thinner than you like. Depending on the mix, I typically do a first pancake test.

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.