In a large mixing bowl, whisk together the flour (either 2 cups Jovial All-Purpose Einkorn Flour or 2 1/4 cups Jovial Whole Wheat Einkorn Flour), sugar, baking powder, salt, baking soda, ground cinnamon, ground ginger, and ground nutmeg until everything is well combined. This ensures an even distribution of leavening and spices throughout your batter.

In a separate bowl, whisk together the eggs, buttermilk, pumpkin puree, and melted unsalted butter until smooth. Make sure your melted butter is slightly cooled to avoid scrambling the eggs.

Pour the wet mixture from Step 2 into the bowl with the dry ingredients from Step 1. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will help keep the pancakes light and fluffy.

Heat a nonstick skillet or griddle over medium heat and brush with a little of the additional melted butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, another 1-2 minutes. Repeat with the remaining batter, adding more melted butter to the skillet as needed. I like to keep the cooked pancakes warm in a low oven until everything is ready to serve.