In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, salt, and sugar until well combined. This creates a flavorful dry base for your pancake batter.
In a separate bowl, beat the eggs lightly, then stir in the pumpkin puree, buttermilk, and melted butter. Whisk until the mixture is smooth and integrated.
Pour the wet mixture into the dry ingredients, then gently fold everything together with a spatula or whisk, just until no streaks of flour remain. Be careful not to overmix—the batter should be slightly lumpy but well combined.
Preheat a non-stick griddle or skillet over medium heat. Lightly grease with a small amount of butter or cooking spray. You’ll notice the surface becoming hot and ready when a few drops of water sizzle on contact.
Pour about ¼ cup of batter for each pancake onto the hot skillet, allowing them to spread naturally. Cook until bubbles form on the surface and edges start to look set—around 2-3 minutes, making the pancakes golden around the edges.
Flip the pancakes carefully using a spatula, then cook for another 2 minutes until the second side is golden and cooked through. You should hear a gentle sizzle and see the pancakes puff up slightly.
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, adjusting heat if necessary to prevent burning.
Serve the pumpkin spice pancakes warm, topped with maple syrup, fresh fruit, or a dollop of whipped cream as desired. Enjoy the tender, fluffy interior with aromatic spices and a crisp, golden exterior.
