In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg until well combined. This creates a uniform dry mixture that will bring all the dry ingredients together.
In a separate bowl, crack in the eggs and whisk until smooth and slightly frothy. Then, stir in the roasted pumpkin puree, milk, honey, and melted butter until the mixture appears smooth and unified.
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until they are combined—be careful not to overmix, as this keeps the pancakes fluffy. The batter should be slightly thick but pourable.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Once hot, pour about ¼ cup of batter onto the skillet for each pancake, gently spreading it out to form a round shape.
Cook the pancakes until bubbling forms on the surface and the edges look set, about 2–3 minutes. You’ll notice the bottoms turning a lovely golden brown as they cook.
Carefully flip each pancake using a spatula and cook for another 2–3 minutes on the other side until golden brown and cooked through. The pancakes should feel firm around the edges and be cooked in the center.
Once cooked, transfer the pancakes to a plate and keep warm while you repeat with the remaining batter. Adjust the heat as needed to prevent burning and ensure even cooking.
Serve the pumpkin pancakes warm, topped with your favorite additions like fresh fruit, a drizzle of honey or syrup, or a dollop of Greek yogurt for extra creaminess.
