Combine flour, sugars, baking powder, spices and salt in a large bowl. Set aside.

In a small bowl, melt the butter with a couple of tablespoons of milk. Stir to combine.

In another medium bowl, whisk together the pumpkin puree, eggs, vanilla extract, and the melted butter mixture.

Add the dry ingredients to the wet mixture; gently stir to combine. Do not overmix.

Let the batter rest for 5-10 minutes while heating a griddle over medium-low heat and greasing it with butter.

Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges are set.

Flip and cook until golden brown. Continue with remaining batter.

Serve pancakes warm with maple syrup and toppings of your choice.