In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and set aside.
In a different bowl, mix the brown sugar, milk, melted butter, eggs, pumpkin puree, and vanilla extract until combined. the wet ingredients together in a different bowl and mix well.
Pour the wet mixture over the dry mixture and gently mix to combine. Stop mixing when the flour mixture disappears. Make sure not to overmix your pancake batter here.
Place your griddle over medium heat, butter it, and pour about ⅓ cup pancake batter on there or each pancake and gently spread a little.
Cook each pancake side for about 2-4 minutes per side or until it bubble and is golden brown on the cooked side.
Serve with butter and pancake syrup and enjoy!