Whisk together the dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt—in a large bowl until evenly combined and slightly speckled with spice.
In a separate bowl, combine the canned pumpkin, buttermilk, eggs, and maple syrup, whisking until the mixture is smooth, fragrant, and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter should be slightly lumpy but well incorporated.
Let the batter rest for about 5 minutes; this helps the gluten relax and the batter to loosen slightly, making the pancakes tender.
Heat a non-stick skillet or griddle over medium heat until a few drops of water dance on the surface and evaporate quickly. Lightly grease with butter or oil.
Spoon about ¼ cup of batter onto the hot skillet for each pancake, spacing them apart. Listen for gentle bubbling and watch for the edges to set and turn golden, about 2-3 minutes.
Carefully flip each pancake with a spatula once the underside is golden brown and the surface is bubbling steadily. Cook for another 2 minutes until the second side is also golden and cooked through.
Transfer the cooked pancakes to a plate and keep warm under a loose foil cover while you cook the remaining batter.
Repeat the process with the remaining batter, adjusting heat as needed to prevent burning and ensuring even cooking.
Serve the pancakes warm, drizzled with more maple syrup or topped with whipped cream and a sprinkle of cinnamon for extra cozy flavor.