In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin spice. Add the pumpkin puree and milk and stir to combine. 

Heat a large nonstick skillet over medium heat. Pour 1/4 cup of batter into pan and cook pancake until bubbles appear on surface and edges become slightly matte. Flip and cook for an additional 30 sec. until golden brown. Repeat with remaining pancakes. 

If freezing, let them cool for 5 min. Space them evenly on a large baking sheet. Flash freeze them for 10 min. Proceed to wrap them tightly in foil or a sealed plastic bag. Will keep for up to a month. Reheat in an oven at 350 degrees for 10-15 min. or a toaster. 

Top with sliced banana, chopped pecans, and maple syrup.