Preheat an electric griddle to 350°F or heat a large skillet over medium heat.

In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, kosher salt, ground cinnamon, nutmeg, ginger, and cloves.

In a separate medium bowl, combine the buttermilk, canned pumpkin, large egg, melted butter, and pure vanilla extract.

Pour the wet mixture into the bowl with the dry ingredients and stir until just combined.

Lightly grease the preheated cooking surface with a small amount of butter or cooking spray.

Pour about 1/3 cup of batter onto the griddle or skillet for each pancake.

Carefully flip each pancake and cook until golden-brown.

Serve warm with butter and maple syrup.