In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt until evenly combined.
In a separate bowl, beat the eggs, then whisk in the pumpkin puree, buttermilk, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat until hot. Lightly grease if needed.
Using a ladle or measuring cup, pour ¼ cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for another 2 minutes or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Transfer the cooked pancakes to a warm plate or oven to keep warm as you finish cooking the rest.
Serve the pancakes warm, optionally topped with whipped cream, caramel drizzle, or additional spices for extra flavor.
