In a large mixing bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger to combine all dry ingredients evenly.
In a separate bowl, whisk the roasted pumpkin, buttermilk, egg, melted butter, and a pinch of salt until smooth and well combined. The mixture should be slightly frothy and fragrant.
Pour the wet mixture into the dry ingredients, gently folding together with a spatula until just combined. Be careful not to overmix; a few lumps are okay—the batter should be slightly thick but pourable.
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray. When it’s hot and a few drops of water dance on the surface, it's ready for pancakes.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Let the batter spread naturally, forming a round shape.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. The bottoms should turn golden brown.
Flip the pancakes carefully with a spatula and cook for another 2 minutes, until the other side is golden and the pancakes feel firm when gently pressed.
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter. Adjust the heat if the pancakes brown too quickly.
Serve the pumpkin pancakes warm with your favorite toppings such as maple syrup, nuts, or a dusting of powdered sugar for a cozy, autumn-inspired breakfast.
