While I haven’t made pumpkin pancakes, I do make a mean pumpkin cheese cake.  The canned pumpkin is just too wet for it.  So, I put three paper towels on a pan, and then spread the pumpkin on top of the paper towels.  Top with more paper towels, and press to soak up moisture. 
 
Then I remove those towels, put dry ones on, and flip it over.  Remove those wet towels, replace with dry, and press again.  I repeat that process a couple of times, till the moisuture removal slows down.
 
This results in a puree that is much drier.  That might work for the pancakes.  Less moisture, and more pumpkin flavor!