1-First, preheat a large non-stick griddle or skillet to medium heat and grease it if you want to avoid sticking.

2-In one bowl, whisk together the dry ingredients: 2 cups of flour, 3 teaspoons of baking powder, 1 teaspoon of salt, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of ground nutmeg.

3-In another bowl, mix the wet ingredients: 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 teaspoon of vanilla extract, 1 cup of pumpkin puree, 2 eggs, 4 tablespoons of melted butter, and 1 1/2 cups of milk until smooth.

4-Pour the wet mixture over the dry mixture and gently mix until just combined; keep it slightly lumpy for fluffier pancakes.

5-Let the batter rest for 5 minutes to improve texture it’s a tip that works wonders!

6-Use a 1/3 cup measure to pour batter onto the griddle, spreading it into circles, and cook each side for about 4 minutes until golden brown.

7-Serve warm with toppings like butter, syrup, whipped cream, or nuts for a delicious finish.