In a large bowl, whisk together the flour, nutmeg, ginger, cinnamon, baking soda, baking powder, salt, and brown sugar. Add the buttermilk, egg, pumpkin, and oil and whisk until combined. Being careful not to over mix.
Preheat a skillet over medium heat. Pour 1/4 cup of batter in circles on the skillet. Be careful not to over crowd. Cook until bubbles begin to appear on the surface and the bottoms are lightly browned, about 1-2 minutes. Flip the pancakes and cook for an additional 30 seconds to 1 minute, until the pancakes are cooked through.
Notes
I don’t always keep buttermilk on hand, so when I need some and don’t want to send the hubby out to the store, I place about 1-2 tablespoons white vinegar into my measuring cup and then add milk until I reach 1 3/4 cups. Then let this set while I get the rest of my ingredients ready. The original recipe called for whole wheat flour and that is what I typically use, but you can substitute with all-purpose flour if that’s what you have on hand. Recipe slightly adapted from here.