Break the eggs into a bowl and beat until frothy.
Add the pumpkin puree, vanilla and milk. Stir well until smooth.
In a separate bowl, combine the flour, salt, sugar and baking powder with the cinnamon and freshly grated nutmeg.
Add the dry ingredients all at once to the liquid pumpkin mixture. Mix lightly. Add raisins if desired. Allow the batter to rest for a few minutes.
In a frying pan (or an electric skillet set at 350 Fahrenheit ) pour a thin layer of vegetable oil and set to medium heat.
When oil is hot enough (a drop of water should dance on the surface), slowly pour 1/3 cup of the mixture into the oil.
If your batter is thick, you may need to smooth the top of each pancake to make a round symmetrical shape.
When one side of each pancake is completely cooked, bubbles should begin to appear on the surface and they should be a golden brown colour on the cooked side. Gently flip each pancake over with a spatula.
When both sides of the pancake are cooked, remove it from the heat and place it on a separate dish and cover.
Repeat the process until done, adding more oil as needed. When adding oil, allow the oil to get hot again. Adjust the heat of the skillet as needed. The pancakes should be a golden brown colour.
Sprinkle the cooked pancakes with a light dusting of icing sugar using a sifter or wire strainer.