I stumbled upon this coincidentally after making pumpkin pancakes for dinner this evening.
There are 2 things you need to watch when cooking them. One is that the batter tends to be thick, so I usually have to thin it down a bit with milk, and secondly, you can’t cook these at the same temp as regular pancakes. My recipe includes brown sugar and blackstrap mollasses, so all that sugar will scorch before it’s time to flip. Cook them on medium, and don’t wait for the typical bubbles to form in the middle, even thinned out, the pancake will burn if you wait that long.