Before mixing the batter, set a nonstick skillet or griddle over medium heat so it has time to preheat evenly. A properly heated surface helps the pancakes rise quickly and brown evenly without spreading too much. When ready to cook, lightly grease the surface with nonstick spray, a thin brush of vegetable oil, or a little melted butter to prevent sticking and give a light golden crust.

In a medium bowl, add the flour, baking soda, pumpkin pie spice, and salt. Use a whisk or fork to combine everything thoroughly, making sure the baking soda and spices are distributed evenly through the flour so there are no pockets of leavening or spice in the batter. If you like, you can sift these ingredients together for an even lighter texture, but a good whisking is usually enough for soft pancakes.

In a large mixing bowl, add the regular sugar, brown sugar, vegetable oil, pumpkin puree, evaporated milk, and water. Crack the egg into a small separate dish first to make sure there are no bits of shell, then add it to the bowl with the other wet ingredients. Whisk everything together until the mixture looks smooth and uniform, breaking up any small lumps of pumpkin puree or brown sugar so the sweetness and pumpkin flavor are evenly distributed.

Pour the dry ingredients into the bowl of wet ingredients. Gently whisk or stir with a spatula until the flour mixture is just incorporated and no visible streaks of dry flour remain; the batter should be thick but pourable and a little lumpy, which is ideal for tender pancakes. If the batter seems too thick to pour, add a splash of water, a teaspoon at a time, until it slowly falls from a spoon; avoid overmixing because that can make the pancakes tough instead of soft.

Once the griddle or pan is hot and lightly greased, use a ¼‑cup measuring cup to scoop the batter and pour it onto the surface, forming neat round pancakes. Gently spread each portion into a circle if needed, leaving a little space between pancakes so they have room to puff and expand. Cook the first side for a couple of minutes, until small bubbles appear on the surface and the edges look slightly set and matte rather than shiny.

When the bottoms are golden, flip each pancake with a spatula and cook the second side for another 1 to 2 minutes, or until the center feels springy when lightly pressed and the underside is a rich golden brown. Transfer the cooked pancakes to a plate and keep them warm (you can loosely cover them with a clean kitchen towel), then continue cooking the remaining batter in batches, greasing the pan lightly between batches when needed.

Stack the warm pumpkin pancakes on plates and drizzle generously with maple syrup so it seeps into the soft, spiced centers. Add a pat of butter that melts over the top, or finish with whipped cream, chopped nuts, or an extra sprinkle of pumpkin pie spice for a café‑style presentation. Serve immediately while they are warm and fluffy, when the texture is soft and the pumpkin spice aroma is at its best.