In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. This creates a spiced dry base for the batter.
In a separate bowl, beat the eggs until they’re slightly frothy. Add the pumpkin puree, honey or maple syrup, and almond milk, then whisk until smooth and well integrated.
Pour the wet mixture into the dry ingredients and gently fold everything together until just combined. The batter should be slightly thick but pourable; if it’s too stiff, add a splash more almond milk.
Heat a griddle or large skillet over medium-low heat, then lightly grease with butter or oil. Wait until it’s hot enough that a drop of batter sizzles upon contact.
Use a ladle or measuring cup to pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully with a spatula.
Cook the second side for another 2-3 minutes until golden brown and cooked through. The pancakes should feel firm but tender when gently pressed.
Transfer the finished pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
Serve the pancakes warm with your favorite toppings—such as whipped cream, additional pumpkin, or a drizzle of maple syrup—and enjoy their moist, tender interior with crispy edges.
