Combine flour, baking powder, salt, Chinese five spice, cinnamon and brown sugar in a large bowl.
Make a well in the certain of the flour. Place the squash, thyme, eggs, milk, vanilla and 1/2 cup of the water in the well. Stir until combined. Add more water to get desired thickness. More water equals thinner pancakes; less equals thicker.
Heat a griddle or skillet over medium heat. Lightly oil or butter, before pouring on pancake batter. Around 2 to 3 Tbsp. per pancake.
Cook until bubbles appear and start to pop, then flip and cook on other side until done. Reduce heat if pancakes are cooking too fast.
Remove pancakes to a plate and continue cooking rest of batter until finished.
Serve warm with syrup, my Apple, Pear and Thyme Topping or your choice of toppings.