In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a dry mixture that will provide structure and flavor.
In a separate bowl, blend the pumpkin puree, milk, and eggs until smooth and slightly frothy. This forms the wet base of your batter.
Pour the melted butter into the wet mixture and whisk again until fully incorporated, adding richness and moisture.
Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Avoid over-mixing to keep the pancakes fluffy, and allow the batter to rest for 2 minutes.
Preheat a griddle or non-stick skillet over medium heat until hot and lightly greased. You should hear a gentle sizzle when you add the batter.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, around 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for another 2 minutes, or until they are golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pumpkin pancakes warm, topped with your favorite syrup, whipped cream, or additional pumpkin spice for extra flavor.
