Preheat your oven to 170 degrees or the keep warm setting. Place an oven proof dish in the oven.
In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt.
Make a well in the center of the dry mixture and add the honey, eggs, milk, butter, and pumpkin. Mix until just combined.
Heat a griddle or large frying pan over medium high heat and grease with butter. I like to use a pastry brush to spread melted butter into my pan, but you can just add a pat and swirl your pan around if it's easier for you.
Using a ladle, pour the batter into your pan - making the pancakes as big or small as you like.
Let the whole wheat pumpkin pancakes cook until they brown on the bottom and start to bubble on top.
Carefully flip the pancakes over and cook on the other side.
Once cooked on both sides, use a spatula to pick up the pancake and put in the warmed oven.
Continue to cook the pumpkin pancakes until you run out of batter, keeping the healthy pumpkin pancakes warmed in the oven until you finish.
Serve with pure maple syrup.