Combine dry ingredients in a medium bowl. In a separate bowl, combine the milk, water, pumpkin, eggs, and melted oil or butter and stir until well mixed.
Pour wet ingredients into dry ingredients and mix until just combined. If you prefer a slightly thinner pancake, as I do, you may want to add another 1/4 or 1/2 cup of water to get a thinner consistency. If you prefer a thicker pancake, leave the batter as is, just know that it will take a bit more time to cook all the way through.
Heat frying pan (or pans- I use two at once) to medium heat and melt a spoonful of your choice of oil on them. I prefer butter or coconut oil. Pour batter in small circles (about 1/4 to 1/3 cup batter for each pancake) onto the pan. Flip when bubbles begin to appear in the middle of the pancake. Pancakes ready to be flipped. Give them a couple of more minutes on the other side and remove when both sides are golden brown.
I like to keep the oven on low (around 200 F) and store my pancakes in a casserole dish with a lid on to keep them warm.
Makes about 4 dozen thinner pancakes, or 2-3 dozen thicker ones.