Measure and keep all the ingredients ready.
In a cup add in melted butter. Now powdered palm sugar.
Mix everything using a hand whisk. Add in milk and give a quick mix.
In a mixing bowl, place a sieve. Then add ragi flour, whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Sift the flour.
Now transfer the butter-milk mixture to the ragi flour mix. Stir it gently until moistened.
Heat a tawa or iron skillet, Sprinkle 1/2 tsp of butter. Add 1/4 cup of pumpkin pancake batter to it and spread it to form a circle. Don't spread too much. It should be thick like pancakes.
Cook in low, medium flame. Cook until bubbles form on top of pancakes and flip it carefully. Cook the other side for 2 minutes. Repeat the same for the remaining ragi pancake batter.