Preheat griddles or large non-stick skillet to medium heat.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate bowl, whisk together both of the sugars, vanilla, pumpkin puree, eggs, melted butter, and milk. Make sure your butter isn't too hot or it will scramble your eggs.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be a little lumpy. Do not overmix.
Set the batter aside for 5 minutes.
Butter your griddle or spray with non-stick spray. Pour out 1/3 cup of batter for each pancake. Cook each pancake approximately 4 minutes per side.
Serve with butter, maple syrup, or any of your favorite toppings.
Notes
We couldn't think of a better way to start off a beautiful fall day than these pancakes and a great cup of coffee. Topped with some butter and real maple syrup, you'll be in heaven!