Measure and prepare all the ingredients. In a bowl, break one large egg and add it in.
Add melted butter to the bowl. Now add milk and jaggery. Mix everything using a hand whisk until well combined.
Add in the pumpkin puree and give it a quick mix. In a separate mixing bowl, add whole wheat flour and cinnamon powder.
Transfer the pumpkin-egg mixture to the whole wheat flour mix. Stir gently until just moistened.
Heat a tawa or iron skillet over low to medium flame and sprinkle ½ teaspoon of butter. Add ¼ cup of pumpkin pancake batter to the skillet and spread it to form a circle.
Ensure it remains thick like pancakes. Cook until bubbles form on the top of the pancake, then flip it carefully.
Cook the other side for about 2 minutes. Repeat the process with the remaining pumpkin pancake batter.
