In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
In a separate bowl, mix the milk, pumpkin puree, eggs, and melted butter until smooth and well combined.
Pour the wet mixture into the dry ingredients, then gently fold them together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Preheat a griddle or non-stick skillet over medium heat until hot — you’ll know it’s ready when a few drops of water sizzle and evaporate quickly.
Lightly grease the griddle with a small amount of butter or cooking spray.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, causing the pancakes to puff slightly and turn a light golden color.
Flip the pancakes carefully with a spatula and cook for another 1–2 minutes until the other side is golden brown and the pancakes are cooked through.
Transfer the cooked pancakes to a plate and keep warm while you continue with the remaining batter, greasing the pan as needed.
Serve the pumpkin pancakes hot, topped with maple syrup, pecans, or your favorite toppings for a cozy breakfast or brunch.
