In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk the pumpkin puree, buttermilk, and eggs until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined; avoid overmixing to keep the batter tender.
Let the batter rest for about 5 minutes; this allows the gluten to relax and the pancakes to become fluffy.
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil until shimmering.
Pour 1/4 cup of batter onto the hot surface for each pancake, spreading slightly to form an even circle.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
Cook for another 2 minutes until golden brown and cooked through, then transfer to a plate.
Repeat with the remaining batter, adjusting heat as needed to prevent burning.
Serve the pumpkin pancakes warm, topped with your favorite toppings like yogurt, nuts, or honey.
