Heat your nonstick pan or griddle over medium heat until it’s nicely warmed. If you like, lightly wipe the surface with a bit of oil on a paper towel to keep things slick but not greasy.

Combine eggs, pumpkin puree, oil, milk, and maple syrup in a bowl, whisking until blended.

Gradually mix the flour, baking powder, salt, nutmeg, and cinnamon into the batter. Fold everything together gently, don’t overmix! A few lumps here and there actually help keep your pancakes tender and fluffy.

Portion the batter onto the warm pan with a ⅓ cup measure. Don’t worry about making perfect circles; a little rustic shape adds to the homemade charm.

Watch for tiny bubbles to form and pop on the surface, that’s your cue to flip. When the edges look set but still moist on top, it’s time to turn them over carefully.

Let the other side cook a little longer until the pancakes are beautifully browned and cooked all the way through.

Stack your pancakes high, drizzle with warm maple syrup or your favorite toppings, and maybe sprinkle some nuts on top for a satisfying crunch. Then, dive in and enjoy all those cozy, comforting flavors you just whipped up.