In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, whisk the eggs, milk, pumpkin puree, and melted smoked butter until smooth and slightly bubbly.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix, as this helps keep the pancakes fluffy.
Preheat your non-stick skillet or griddle over medium heat. Lightly butter the surface if needed.
Using a ladle or measuring cup, 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.
Flip the pancakes carefully with a spatula, cooking for another 2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the warm pancakes drizzled with melted smoked butter, allowing the smoky aroma to enhance each bite.
