In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. This creates a flavorful dry base with evenly distributed spices.
In a separate bowl, blend the pumpkin purée, eggs, maple syrup, milk, and melted butter until smooth and fragrant. This wet mixture forms the foundation for the batter's moisture and flavor.
Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Be careful not to overmix; the batter should look slightly lumpy but well incorporated.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil, waiting until it’s hot and shimmering—an indicator that it’s ready for batter.
Pour 1/4 cup of batter for each pancake onto the hot skillet, spacing them evenly. Watch as bubbly little holes form across the surface, signaling the start of doneness for flipping.
Cook for about 2-3 minutes until the edges turn golden brown and the tops are set with bubbles. Carefully flip each pancake using a spatula and cook for another 2 minutes until equally golden and fluffy.
Transfer the cooked pancakes to a warm plate while you repeat with the remaining batter, adding more butter or oil as needed. This keeps each pancake tender and prevents sticking.
Serve the pancakes hot, drizzled with extra maple syrup or a pat of butter if desired. Enjoy the warm aroma and tender, fluffy texture of these seasonal treats.
