Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex measuring cup, which makes it easy to pour the batter later.) Stir in the pumpkin and the remaining ingredients and mix well.
Pour by 1/4 cupfuls onto the prepared baking sheet. (If necessary, spread out the batter gently with a knife; the pancakes will not spread too much while baking.) Bake for 10-12 minutes or until the pancakes are just cooked through and fluffy.
Serve with maple syrup, if desired.