Whisk together the dry ingredients in a bowl: flour, date syrup, baking powder, salt, and spices.
In a separate bowl, whisk together the wet ingredients: add the milk, vanilla, pumpkin puree, cooled butter, and egg. Whisk to combine.
Fold mixture into dry ingredients until all the ingredients are incorporated. Avoid over mixing so you get fluffy pancakes.
In a nonstick skillet over medium heat; melt some butter. Pour in 1/4 cup batter for each pancake. Cook pancakes about 2-3 minutes per side; serve with date syrup and all the desired fixings.