Preheat your griddle to 375° (temp may vary depending on make and model) and grease with coconut oil.
In a large bowl, measure and add the flour, baking powder and baking soda, salt, cinnamon, nutmeg and ginger, then whisk to combine.
In a separate, medium bowl, combine the eggs, pumpkin puree, sugar, vanilla, buttermilk and whole milk and the brown butter. Whisk to combine, then pour into the bowl with the dry. Switch over to a spatula and mix just until combined.
Pour 1/4 cup of the batter, per pancake, onto the preheated griddle. Cook until the bubbles that form on the top burst and don't fill back in with batter. Flip and cook for another minute or two.
Serve immediately with butter and real maple syrup.