In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, creating an even dry mixture.
In a separate bowl, combine the pumpkin puree, milk, eggs, and melted butter, whisking until smooth and well blended.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter should be slightly lumpy but well incorporated.
Preheat a griddle or skillet over medium heat; lightly grease with butter or cooking spray. The surface should be hot enough that a drop of batter sizzles upon contact.
Pour about ¼ cup of batter for each pancake onto the hot skillet, gently spreading to form an even circle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully using a spatula, and cook for another 2-3 minutes until golden brown and cooked through in the center.
Remove the cooked pancakes from the skillet and keep warm. Repeat the process with the remaining batter, adjusting heat as needed to prevent burning.
Serve the pumpkin spice pancakes warm, topped with syrup, butter, or your favorite toppings for a cozy breakfast experience.
