In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and grinned ginger.
In another bowl, mix the milk, pumpkin puree, egg, melted butter, and instant coffee powder. Stir until well combined.
Combine the wet ingredients with the dry ingredients, stirring until you have a smooth pancake batter.
Leave batter for min.

Cooking the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Pour the pancake batter onto the skillet using a ladle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Continue until you’ve used all the batter, creating a stack of flavorful pumpkin pancakes.

Decoration -Assembling the Pumpkin Frappé Pancakes:

Stack the pumpkin pancakes on a serving plate.
Top them with a generous dollop of whipped cream or crème fraîche.
Sprinkle the chopped nuts over the cream for added texture and flavor.

Serving:

Drizzle the stack of pumpkin frappé pancakes with maple syrup or honey just before serving.

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