Preheat your skillet or griddle over medium heat until a few drops of water sizzle upon contact, indicating it's ready.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This creates a light, airy base for your batter.
In a separate bowl, mix the canned pumpkin, beaten eggs, milk, maple syrup, and a pinch of cinnamon. Whisk until the mixture is smooth and slightly frothy, filling the air with warm spices and pumpkin aroma.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy but moist.
Lightly oil or butter your preheated skillet. Using a ¼ cup measure, ladle batter onto the skillet, leaving space between each pancake for spreading.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should turn a warm golden brown and become crisp at the edges.
Carefully flip the pancakes with a spatula and cook for another 2 minutes, until the second side is golden and the pancakes feel firm to the touch.
Transfer the cooked pancakes to a wire rack or plate and let them rest for a minute. This helps them stay fluffy and prevents sogginess.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed, maintaining a gentle heat to prevent burning.
Serve the warm pumpkin pancakes topped with extra maple syrup, a sprinkle of cinnamon, or your favorite toppings for a cozy breakfast.
