In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In another bowl, whisk the eggs until frothy, then stir in the buttermilk, pureed pumpkin, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula until just combined. Do not overmix; a few lumps are fine.
Preheat your griddle or non-stick skillet over medium heat and lightly grease with butter. Once hot, pour about 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes using a spatula and cook for another 2 minutes or until golden brown.
Repeat with the remaining batter, adjusting heat as needed to prevent burning while ensuring thorough cooking.
Serve the pumpkin pancakes warm, topped with butter, maple syrup, or your favorite fall-inspired toppings.
