Mix the dry ingredients

• Whisk together the flour, baking powder, brown sugar, cinnamon and nutmeg in a bowl.

Make the batter

• Add the egg, pumpkin puree, milk, vanilla extract and melted butter.
• Mix until just combined; a lumpy batter is fine, overmixing makes tough pancakes.

Cook the pancakes

• Butter a non-stick pan and heat over medium heat.
• Scoop portions of batter with a ladle into the pan.
• Cook until bubbles appear on the surface, then flip and cook for 2 more minutes.

Make the coffee mascarpone cream

• Beat the mascarpone with the castor sugar, vanilla and instant coffee paste until smooth and creamy.
• Pour in the heavy cream and keep mixing until fluffy.

Assemble

• Stack the pancakes and top with the coffee mascarpone cream.