Whisk together the dry ingredients—flour, baking powder, cinnamon, nutmeg, salt, and brown sugar—in a large bowl until well combined.
In a separate bowl, mix the pumpkin purée, beaten eggs, milk, and maple syrup until smooth and evenly blended.
Pour the wet mixture into the bowl of dry ingredients and gently fold everything together with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Heat a griddle or non-stick skillet over medium heat and brush with melted butter. Once shimmering, pour 1/4 cup of batter for each pancake onto the hot surface.
Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Then, carefully flip with a spatula and cook for another 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting heat as needed to prevent burning. Add more butter if the skillet gets dry.
Serve the pumpkin spice pancakes warm, drizzled with additional maple syrup if desired, and enjoy the cozy aroma and tender texture.
