Preheat non-stick skillet to medium heat.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, whisk together both of the sugars, vanilla extract,
pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients into the dry ingredients and whisk to combine. The batter will have some lumps, but be careful not to over mix.
Set the batter aside for 5 minutes.
Butter the skillet and pour ⅓ cup of batter into the pan.
Cook each pancake for 4 minutes on each side.