In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Add the pumpkin puree, buttermilk, eggs, and melted butter to the dry ingredients, then whisk until the batter is smooth and slightly thickened, with no large lumps.
Let the batter rest for a few minutes; it will slightly loosen and develop flavor.
Heat a griddle or non-stick skillet over medium heat until hot, and lightly grease it with butter or oil.
Pour about ¼ cup of batter onto the hot surface for each pancake, gently spreading it into a round shape.
Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes or until golden brown.
Remove the pancakes from the skillet and keep warm; repeat with remaining batter, adjusting heat as needed to prevent burning.
Serve the pancakes warm, topped with butter, maple syrup, or your favorite fall-inspired toppings.
