Take a large bowl and add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well using a whisk. This helps spices spread evenly.

In another bowl, add milk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk until smooth and creamy. Make sure no lumps remain in the mixture.

Slowly pour wet mixture into dry ingredients. Stir gently using a spoon. Do not overmix. A few small lumps are fine for soft pancakes.

Place a non-stick pan or griddle on medium heat. Add a little butter or oil. Let it heat for one minute before cooking batter.

Use a ladle to pour batter onto the pan. Make round pancake shapes. Keep space between each pancake for easy flipping.

Cook pancakes for two to three minutes. You will see bubbles forming on top. This means it is time to flip them.

Flip pancakes carefully using a spatula. Cook the other side for two more minutes. Make sure both sides turn golden brown.

Repeat the same steps for remaining batter. Add more butter or oil if needed. Keep pancakes warm on a plate.

Stack pancakes on a plate. Add butter, maple syrup, or whipped cream. Serve immediately while they are soft and warm.