In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined. This creates a well-balanced dry mixture that will give your pancakes a flavorful foundation.
In a separate bowl, beat the egg, then stir in the pumpkin puree, milk, and melted butter until smooth and integrated. The mixture should be slightly frothy and uniform, setting the stage for moist pancakes.
Pour the wet ingredients into the dry ingredients, and fold gently with a spatula until just combined. Do not overmix; a few lumps are perfectly fine and help keep the pancakes tender.
Preheat a griddle or non-stick skillet over medium heat until hot, and lightly grease with butter or non-stick spray. You should see a faint shimmer or a few tiny bubbles forming when it's ready.
Using a 1/4 cup measuring cup, pour batter onto the hot skillet, leaving space between each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, releasing a warm aroma.
Gently flip each pancake with a spatula, and cook for another 2-3 minutes until golden brown and cooked through. The pancakes should be thick and fluffy with a slight crisp on the outside.
Remove the pancakes from the skillet and transfer to a plate. Continue with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the pumpkin pancakes warm, topped with your favorite extras like syrup, nuts, or a dusting of powdered sugar, for a cozy, satisfying breakfast.
