In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined and airy.
In a separate bowl, beat the eggs, then stir in the milk, pumpkin puree, sugar, melted butter, and vanilla until smooth and fragrant.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—avoid overmixing to keep the batter tender and fluffy.
Let the batter rest for 5 minutes; it will thicken slightly and allow the gluten to relax, making flipping easier.
Preheat a griddle or non-stick skillet over medium heat until a few drops of water dance on the surface and evaporate quickly.
Lightly grease the skillet with butter or oil, then pour 1/4 cup of batter for each pancake, spreading gently to form an even circle.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set; then flip with a spatula and cook for another 2 minutes, until golden brown.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning—covering with a lid can help the top cook evenly if desired.
Stack the pancakes on a plate, and serve warm with your favorite toppings like syrup, whipped cream, or extra pumpkin.
