In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.
Notes
Pumpkin Puree: Be sure to purchase 100% pumpkin puree and not pumpkin pie filling.
Store: These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
Freeze: You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
Reheat: From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.