In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, salt, and sugar until well combined. This ensures even distribution of the dry ingredients and spices.
In a separate bowl, beat the eggs and then stir in the milk, mashed pumpkin, and melted butter until the mixture is smooth and homogeneous.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Do not overmix; the batter should be slightly lumpy but combined.
Preheat a griddle or non-stick skillet over medium heat and lightly grease it with a little butter.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will turn a golden brown.
Carefully flip the pancakes with a spatula and cook for another 2 minutes until golden and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed.
Serve the pumpkin pancakes warm with your favorite toppings like syrup, nuts, or fresh fruit.
