Ok, they were a little healthier before I added that pat of butter and maple syrup on top, but those are optional (although I highly recommend adding the maple syrup). You can make these as healthy or unhealthy as you want, but don't think that because they are made with whole-wheat flour, canola oil, little sugar, and no butter, that they are going to be dry and tasteless. They are anything but that. They are so moist that they have to be cooked over medium-low heat just to get them to cook through. And the spices and vanilla really bring out the pumpkin flavor, reminding me of my favorite pumpkin pie. My toddler ate 3 for breakfast this morning, and that was without syrup! I know I'll be making these all fall (and probably winter too)!
In a medium bowl, whisk the milk, pumpkin, egg, oil, vinegar, and vanilla extract together. In a large bowl, whisk the flours, sugar, baking powder, baking soda, spices, and salt together. Form a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir with a spoon, mixing until just combined. Do not over mix. Let the batter rest while preheating the griddle or skillet.
Preheat a griddle or skillet over medium-low heat (keep the temperature lower than you would for a normal pancake so the pumpkin has time to cook). Lightly grease with butter or oil (optional if using a non-stick griddle). When the griddle is hot, add the desired amount of batter. (I recommend keeping the pancakes small to medium sized in order to get them to cook through.) When the bottom has browned, flip the pancake over and cook until lightly browned.
Serve immediately or transfer to a warm oven to keep hot while the others cook.