If using an electric skillet, set it to 350°F. For stovetop, heat a cast-iron or non-stick skillet over medium-low heat.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir until well blended.

In a separate bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined and no big lumps remain.

If butter solidifies from cold ingredients, warm the batter in the microwave for 15-30 seconds or let it sit in a warm place for a few minutes.

Lightly oil the cooking surface unless using a non-stick griddle.

Pour ⅓ cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on top and the edges are matte.

Flip each pancake and cook for another 1-2 minutes until golden brown.

Serve immediately or keep pancakes warm under a tea towel.