Preheat your oven or toaster oven to roast the pumpkin, then scoop out the flesh and mash until smooth. Measure out 1 cup of the roasted pumpkin puree set aside.
In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and salt until evenly combined. This creates a fluffy dry base for the batter.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and slightly frothy, filling the air with a warm aroma.
Pour the wet mixture into the dry ingredients, gently folding with a spatula just until combined. Do not overmix; some lumps are okay to keep the pancakes fluffy.
Stir in the roasted pumpkin puree until the batter is uniformly orange and slightly thickened, with a lovely speckled appearance from the spices.
Heat a non-stick skillet or griddle over medium-low heat. When hot, lightly grease with butter or oil and spoon small ladles of batter onto the surface, about 1/4 cup each.
Cook until the edges are set and bubbles form on the surface, about 2-3 minutes. When the bottoms are golden brown, flip carefully with a spatula and cook the other side for another 2 minutes.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning while ensuring thorough cooking.
Once golden and cooked through, transfer the pancakes to a plate and sprinkle with toasted pumpkin seeds for added texture and flavor.
Serve the pumpkin spice pancakes warm, perhaps with a drizzle of maple syrup or a dollop of whipped cream to enhance their cozy, autumnal charm.
