In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. This creates a flavorful dry mix that will give the pancakes their spiced warmth.
In a separate bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until smooth and creamy. The mixture should be slightly thick and well blended.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula, just until combined. The batter may be slightly lumpy, which is fine — avoid overmixing to keep the pancakes fluffy.
Preheat a griddle or non-stick skillet over medium heat until hot. Lightly grease with butter or oil, then pour about 1/4 cup of batter for each pancake onto the surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Carefully flip the pancakes using a spatula and cook for another 2 minutes or until golden brown on both sides. Press gently with the spatula if needed, to ensure even browning.
Remove the pancakes from the skillet and place them on a warm plate. Continue with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pumpkin spice pancakes warm, topped with butter, maple syrup, or your favorite toppings for a cozy and delicious breakfast.
