Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
Make a well in the centre and whisk in the milk, slightly cooled melted cannabutter, vanilla and egg. Whisk in the pumpkin puree until smooth.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
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