In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. This helps evenly distribute the spices throughout the dry ingredients.
Add the pumpkin puree, milk, eggs, and melted butter to the dry mixture. Whisk until the batter is smooth and just combined, with no large lumps remaining. The batter should be slightly thick but pourable.
Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil. When the surface is hot and starts to shimmer, pour about a quarter cup of batter for each pancake. You should see bubbles forming at the surface and the edges beginning to set.
Cook each pancake until golden brown on the bottom, about 2-3 minutes, then flip carefully with a spatula. Cook for another 2-3 minutes until the second side is also golden and the pancakes are cooked through.
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, adjusting the heat if necessary to prevent burning. Add more butter or oil to the skillet as needed.
Serve the pumpkin spice pancakes warm, topped with your favorite syrup, a pat of butter, or whipped cream for extra indulgence. Enjoy the aromatic, spiced bites with a cozy cup of coffee or tea.
