In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and the warm spices—ground cinnamon, ginger, cloves, and nutmeg.

In a separate bowl, mix the wet ingredients: pour in the milk, add the pumpkin puree, eggs, melted butter, and vanilla extract.

Pour the wet mixture into the bowl of dry ingredients. Gently fold the batter with a spatula until just combined.

Set a non-stick skillet over medium heat and lightly grease with butter.

Pour approximately 1/4 cup of batter onto the skillet for each pancake.

Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook the other side for 1-2 minutes until golden brown.

Continue with the remaining batter, adjusting the heat as necessary.

Serve warm, topped with your favorite additions.