Sift together flour, salt, baking powder, cinnamon and nutmeg. Add sugar and stir to combine.
Whisk together pumpkin puree, egg, melted butter and milk. Add to the dry ingredients and stir to combine. (Batter may be a little lumpy)
Heat a lightly oiled skillet or griddle over medium heat. Once oil is hot, measure 1/4 cup batter for each pancake. Cook over medium heat until small bubbles appear on the surface of the pancakes and pop. Check the corner to ensure pancakes have browned nicely. Flip gently - do NOT flatten with the spatula. Pancakes will puff up - cook until the underside is nicely brown and the center is cooked through. Repeat with remaining batter.
Serve warm with butter and syrup.
The original recipe calls for oil instead of butter, 1/4 cup less milk and no salt. I found that batter to be a little too thick. The addition of salt brings out the taste of the pumpkin and spices.