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!