In a large bowl, break the eggs, and beat them with a whisk until they're light lemon yellow, and
fluffy.  Add the milk, and stir. 

Add the Oil, salt and sugar, and whisk together. 

Now, add the flour, baking powder, cinnamon and nutmeg, and whisk together just until ingredients are mixed. (Batter may be a little lumpy,
but that's okay) 

Divide batter; you'll need two bowls; place an equal amount of batter in all of the bowls, leaving an equal amount of batter
in the big bowl you mixed them in.  In the first bowl, add 1/2 cup of pumpkin to the batter, and stir.  In the second cereal bowl, add 1 cup
of pumpkin, and stir.  You should have the regular batter in the big bowl, a light batter in the first bowl, and a darker batter in the second
bowl.

Heat an electric griddle or pan until butter melts and sizzles. 

With the heat on a medium low setting, drop the batter for the pancakes with either a ladle, or ice cream scoop, and cook until golden brown. 

Flip the pancakes with a pancake turner, and remove to a plate to serve, starting with the darkest color, the medium color,
and the natural color on top.

Drizzle with melted butter, whipped cream, and syrup.  

Follow the same instructions until all pancakes have been cooked and plated for breakfast. Enjoy!