1-First, gather all your ingredients to make the process smooth. Start by measuring 2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg into a large bowl. In another bowl, whisk together 1 cup pumpkin puree, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 2 eggs, 4 tablespoons melted butter, and 1 1/2 cups milk until well combined. Preheat your griddle to medium heat while you prepare the batter.

2-Next, pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps for fluffy results. Let the batter rest for 5 minutes as noted in the recipe directions. This step helps the flavors meld and the batter thicken.

3-Once rested, lightly butter or spray your preheated griddle. Use a 1/3 cup measure to pour batter for each pancake and spread it into a circle. Cook for about 4 minutes per side until golden and cooked through, as per the directions. Flip carefully to keep them fluffy and avoid breaking the shape.