In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a fragrant, evenly mixed dry base for the batter.
In a separate bowl, beat the eggs, then add the pumpkin puree, milk, and melted butter. Whisk until the mixture is smooth, with a slight froth and a warm, pumpkin-spiced aroma emanating from the bowl.
Pour the wet mixture into the dry ingredients, and gently fold them together with a spatula until just combined. The batter should be slightly thick but pourable, with no large lumps remaining.
Preheat a griddle or non-stick skillet over medium-low heat until warm, and lightly grease with butter or non-stick spray. The surface should be hot enough to sizzle when a small drop of batter touches it.
Pour about 1/4 cup of batter onto the hot griddle for each pancake, spreading it slightly to form a round, even shape. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes with a spatula once the bottoms are golden brown and cooked through, about 1-2 minutes more. Cook the other side until golden and the pancakes are cooked through in the center.
Remove the cooked pancakes from the skillet and keep warm on a plate. Repeat with remaining batter, greasing the skillet as needed to prevent sticking and ensure even browning.
Serve the pancakes warm, drizzled with maple syrup, or topped with a dusting of cinnamon for extra flavor. The pancakes should be fluffy, light, and bursting with warm, pumpkin-spiced aroma.
