make the pancake batter
In a large bowl, stir to combine all-purpose flour, baking powder, sugar, a pinch of salt, cinnamon, nutmeg, ginger, and allspice. Melt the butter and set aside. Whisk together the eggs, pumpkin puree, and milk in a separate bowl. Add the egg mixture to the flour mixture and stir using a spatula, then incorporate the melted butter. Don't overwork the mixture.
cook the pancakes
Place a large non-stick pan over medium heat. Add 1/2 tsp of butter and let it melt, then drop about 2 - 3 tbsp (or 1/4 cup) of batter into the hot pan. Repeat the process with the rest of the batter working in batches, ensuring you don't overcrowd the space. Cook the pancakes for about 2 minutes, or until the bubbles appear on top, on medium heat, then flip the pancakes and cook for another 30 seconds or until golden brown.
Divide the Pumpkin Pancakes between four plates and serve warm. Optionally drizzle with maple syrup and sprinkle with pecans, walnuts, or other favorite toppings.