Combine baking soda, baking poweder, salt, cinnamon, nutmeg, ginger and flours in a medium bowl. In another bowl medium, combine egg, buttermilk, pumpkin, maple syrup, vanilla and oil, and whisk
together. Pour pumpkin mixture into flour mixture, and stir until moistened. The batter may be a bit lumpy. Preheat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup of batter onto skillet for each pancake. Cook for 2 to 3 minutes or until tops are bubbly. Flip the pancakes and cook for 2 to 3 minutes more or until slightly browned. Drizzle each pancake with extra syrup, if desired.