Preheat a griddle or large nonstick skillet over medium heat.

In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate medium bowl, whisk the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk until well combined.

Pour the wet mixture into the dry ingredients. Gently whisk just until combined. A few lumps are perfectly fine, so avoid overmixing.

Let the batter rest for about 5 minutes. This short resting time helps create especially fluffy Pumpkin Pancakes.

Lightly butter the hot griddle or coat it with nonstick cooking spray if needed. Pour approximately 1/3 cup of batter onto the griddle for each pancake, gently spreading it into a circle.

Cook for about 3–4 minutes, or until the edges begin to set and the underside is golden. Flip carefully and cook for another 3–4 minutes, adjusting the heat if the pancakes brown too quickly.

Serve warm with your favorite toppings, such as butter, maple syrup, whipped cream, chopped pecans, walnuts, or fresh fruit.