In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.