In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs lightly, then stir in the pumpkin puree, milk, and vegetable oil until smooth and combined.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula until just combined; some lumps are fine—don't overmix, as this keeps the pancakes fluffy.
Preheat your griddle or non-stick skillet over medium heat. Lightly grease it with a small amount of oil or butter, until it shimmers slightly.
Pour ¼ cup batter onto the hot skillet for each pancake. Hear it sizzle as the batter hits the surface, and watch for bubbles forming on the top.
Cook the pancakes until the edges look set and golden, and bubbles pop and stay open on the surface, about 2-3 minutes. Carefully flip with a spatula and cook for another 2 minutes until golden brown on both sides.
Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter. Adjust heat as needed to prevent burning.
Serve your pumpkin pancakes warm, topped with syrup, fresh fruit, or a dusting of powdered sugar for extra flavor.
