In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, and salt until evenly combined. This forms the dry base for your pancake batter.
In a separate bowl, beat the eggs and then stir in the pumpkin puree until smooth and well mixed.
Add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
Fold in the shredded zucchini gently, distributing it evenly throughout the batter. The batter will be slightly thick but pourable.
Preheat a griddle or large skillet over medium heat and brush with melted butter until shimmering.
Spoon about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip each pancake with a spatula and cook for another 2-3 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter to the skillet as needed.
Serve the pumpkin zucchini pancakes warm with your favorite toppings, like maple syrup or fresh fruit.
