Begin by whisking together the dry ingredients: whole wheat flour, cinnamon, nutmeg, baking powder, and salt in a large mixing bowl until evenly combined.
In a separate bowl, mix the pumpkin puree, milk, eggs, and maple syrup until smooth and well blended.
Pour the wet mixture into the dry ingredients, then gently fold everything together just until the batter is combined. Avoid overmixing; it’s okay if there are a few small lumps.
Preheat a non-stick skillet or griddle over medium heat, then brush lightly with coconut oil to prevent sticking.
Pour 1/4 cup of batter onto the hot skillet for each pancake, spreading gently if needed. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes using a spatula, then cook for another 2-3 minutes until golden brown on both sides and cooked through.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with your favorite extras like fresh fruit, yogurt, or a drizzle of honey.
