In a large bowl add flour, baking powder, sodium bicarbonate, cinnamon, nutmeg, ginger, sugar and salt and mix.

In another bowl combine the eggs, milk and pumpkin puree and mix thoroughly.

Add the dry ingredients to the wet ones and mix until they are just combined.

You will be left with a thick batter. It does not matter if there are a few lumps in the batter.

Heat a non stick frying pan over medium heat.

Melt the tiniest knob of butter in frying pan and add in a ladle of batter at a time.

Cook the pancakes for a couple of minutes and when the top starts bubbling then turn over and cook the other side till it is set.

Continue until all the batter is done.

Serve with maple syrup, nuts or any other toppings that you prefer.