Slice pumpkin thinly and cut into 1/8-inch thick matchsticks.
Put pumpkin slices in a bowl and sprinkle with sugar and salt; toss together. Let the pumpkin sit for 15 minutes to extract moisture. Do not drain.
Add flour and mix well. Adjust the amount of flour depends on the amount of liquid extracted from pumpkin. Let the mixture sit for 5 minutes.
Heat 1 tablespoon of oil in a skillet over med-low heat. Spread 2-3 tablespoonful of pumpkin batter to thin layer (Adjust the size of pancakes as you desire). Place chili slices on top, if using.
Cook 2-3 minutes on each side or until you get the slight golden crust on both sides and the pumpkin gets soft. Press gently with a spatula to sear the surface as you flip to the other side. Drizzle more oil when needed.
Serve hot with dipping sauce. The pancakes is good either way, with or without the dipping sauce.
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