Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
In a separate bowl, whisk together the egg white, pumpkin, and buttermilk.
Stir into the dry ingredients and stir just enough to moisten everything (there will still be a few lumps and that’s fine).
Heat a skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated pan and cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter. Serve with maple syrup.