In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry mixture that will form the base of your batter.
Add the pumpkin puree, eggs, maple syrup, and milk to the dry ingredients. Whisk everything together until the batter is smooth, with a few small lumps. If the batter feels too thick, stir in a little more milk to loosen it up.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil. When the skillet is hot and just begins to shimmer, it's ready for pancakes.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Listen for a gentle sizzle as the batter hits the surface and wait until bubbles form on the top, about 2-3 minutes.
Flip the pancakes carefully with a spatula once the edges look set and golden brown, about 1-2 minutes more. Cook the second side until it’s golden, feeling a little resistance when gently poked.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting heat as necessary to prevent burning while ensuring thorough cooking.
Serve the Pumpkin Spice Pancakes warm, drizzled generously with maple syrup. Optionally, top with a pat of butter or whipped cream for extra richness.
