Begin by gathering all your ingredients and whisking together gluten-free flour, baking soda, ground spices, and a pinch of salt in a large mixing bowl to combine thoroughly.
In a separate bowl, whisk the eggs, then add the pumpkin purée, milk, and maple syrup, blending until smooth and well combined.
Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined—be careful not to overmix, as this keeps the pancakes fluffy.
Let the batter rest for a couple of minutes to allow the gluten-free flour to hydrate and prevent tough pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or spray to prevent sticking.
Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook until bubbles form on the surface, edges look set, and the bottom turns golden—about 2-3 minutes.
Gently flip the pancakes using a spatula and cook for another 2 minutes or until evenly golden and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning and ensuring each pancake cooks evenly.
Transfer the cooked pancakes to a warm plate and serve immediately, topped with Greek yogurt, honey, or your favorite toppings for added flavor.
