Whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg for about 2 minutes until well combined.

Combine the wet ingredients—milk, canned pumpkin puree, eggs, melted butter, and vanilla extract—and whisk until smooth and creamy, about 1–2 minutes.

Gently pour the wet mixture into the dry ingredients and fold until just combined, being careful not to overmix.

Preheat a non-stick skillet or griddle to medium heat (around 350°F) and lightly grease with butter.

Scoop about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

Flip each pancake carefully and cook until golden brown, about another 2-3 minutes.

Continue with the remaining batter, adding more butter as needed to prevent sticking.

Serve immediately with your favorite toppings such as maple syrup, whipped cream, or caramelized apples.