In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry base for your batter.
In a separate bowl, whisk the milk, egg, and melted butter until smooth and slightly frothy. This will help incorporate air into the batter for fluffiness.
Pour the wet mixture into the dry ingredients, then gently fold together just until combined. Do not over-mix; a few lumps are fine and help keep the pancakes tender.
Gently fold in the roasted pumpkin puree until evenly dispersed, giving the batter a vibrant orange hue and a moist consistency.
Heat a griddle or non-stick skillet over medium heat until hot. Lightly grease with butter or cooking spray to prevent sticking.
Pour 1/4 cup of batter onto the hot surface for each pancake. Wait until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip each pancake using a spatula, cooking for another 1-2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
Serve the pumpkin pancakes warm, topped with your favorite syrup, whipped cream, or additional roasted pumpkin if desired.
