Preheat your oven to 400°F (200°C). Spread the pumpkin flesh on a baking sheet and roast for about 25-30 minutes until caramelized and soft. Let it cool slightly, then blend until smooth and dry with minimal moisture.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and warm spices: cinnamon, nutmeg, and ginger. Whisk to combine evenly.
In another bowl, whisk the eggs until frothy. Add the roasted pumpkin puree and milk, stirring until smooth. Then, mix in the maple syrup for a hint of sweetness.
Pour the wet mixture into the dry ingredients, gently folding everything together until just combined. Do not overmix; a few lumps are okay to keep the pancakes fluffy.
Heat a non-stick skillet or griddle over medium-low heat and brush with a small amount of melted butter if desired. Once hot, pour about 1/4 cup of batter per pancake onto the surface.
Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges look set. Gently flip with a spatula and cook for another 2 minutes until golden brown on both sides.
Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter to the skillet as needed. Adjust the heat if pancakes brown too quickly or slowly.
Serve the pancakes warm, topped with extra maple syrup, a sprinkle of cinnamon, or your favorite toppings. Enjoy their tender, fluffy texture and cozy fall flavors in every bite!
