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In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, allspice and salt. In a separate bowl or measuring cup, whisk together milk, pumpkin, molasses, and vanilla. Add milk mixture to flour mixture, whisking or stirring just until mixed. There may be a few lumps left, which is okay. If batter is too thick, add a little more milk to thin as necessary.
Heat a skillet over medium-high heat and lightly grease it. Once skillet is hot, reduce heat to medium and scoop batter by 1/4 c. measure onto the skillet, spreading into 3- to 4-inch rounds. When bubbles begin to set around the edges, about 3 to 4 minutes. Flip and repeat.
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