In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs and then stir in the pumpkin puree, milk, brown sugar, and melted butter until the mixture is smooth and homogeneous.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully using a spatula and cook for another 2 minutes until golden brown and cooked through.
Remove the cooked pancakes from the skillet and keep warm while you repeat with remaining batter.
Serve the pumpkin pancakes warm, topped with syrup, whipped cream, or your favorite fall toppings.
