Place the all-purpose flour, baking powder, salt, pumpkin pie spice, and ground cinnamon in a large mixing bowl. Whisk thoroughly, breaking apart any spice clumps and distributing the seasonings evenly throughout the flour. Set the bowl aside.

In a separate bowl, whisk the eggs, almond milk, pumpkin purée, applesauce, vanilla extract, and honey until the mixture appears smooth and evenly blended. Ensure that the honey and applesauce are fully incorporated.

Pour the wet mixture into the bowl containing the dry ingredients. Stir gently only until the ingredients come together. A few small lumps should remain, as excessive mixing may develop the gluten and produce firm pancakes.

Allow the prepared batter to stand for 5 minutes so the flour can absorb the liquid and the pancakes can develop a lighter texture.

Preheat a large skillet or griddle over medium heat. When using an electric griddle, set the temperature to approximately 350°F. The surface is ready when a drop of water sizzles upon contact.

Lightly coat the cooking surface with oil or butter. For each pancake, ladle approximately ⅓ cup of batter onto the heated surface, leaving enough room between portions for easy turning.

Cook for about 2 minutes, or until the edges appear set and the underside is golden brown. Carefully flip each pancake and continue cooking for approximately 2 additional minutes, until the second side is evenly browned.