In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. This ensures even distribution of the dry ingredients and spices.
In a separate bowl, whisk the canned pumpkin, egg, milk, and melted butter until smooth and well blended. The mixture should be slightly frothy and uniform in color.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined—it's okay if a few lumps remain; overmixing can make the pancakes dense.
Preheat your griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Once hot, spoon about 1/4 cup of batter for each pancake onto the surface, leaving space between each.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. The underside should be golden brown when you gently lift one with a spatula.
Flip the pancakes carefully and cook for another 2-3 minutes until the second side is golden and the pancakes are cooked through. You should hear a gentle sizzle and see a consistent golden hue.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, re-greasing the skillet as needed. Repeat until all batter is used up.
Serve the warm pancakes stacked high, drizzled with syrup, or topped with whipped cream and extra spices if desired. Enjoy the cozy, fragrant aroma as you take your first bite.
