1. In a medium bowl, use an electric mixer to whip the eggs, canned pumpkin, vanilla extract and maple syrup. The more air whipped in at this stage, the fluffier the pancakes.
2. Sift in the dry ingredients (cinnamon, ginger, nutmeg, baking soda, and flour) and stir to fully incorporate.
3. Melt ~1 tbsp of butter or coconut oil in a large skillet over medium heat.
4. When skillet is hot, spoon onto it one serving of pancake batter. I use a 1-cup measuring cup for jumbo pancakes. For carb consistency across different pancakes, use a level measure, and scrape the residue from the measuring cup into the skillet. This way the pancakes will be as similar in size as possible. (If you prefer, you can wing it in terms of the size of each pancake, then use the total weight to calculate a carb factor for the batch, which can then be used to calculate the carb content for each pancake individually. Read this for more on carb factors.)
5. When the edges of the pancake begin to bubble, and a peek underneath shows it to be browning nicely, flip the pancake over to finish cooking. To keep pancakes fluffy, avoid pressing down on the top of the flipped pancake.
6. Repeat steps 3-5 until you have used all the batter (about 7 pancakes). After the first 1 or 2 pancakes, I usually turn the heat down to medium-low to avoid burning.

Serve with syrup, whipping cream, and fresh fruit (berries, sliced bananas, sliced peaches… whatever Dad loves!)