In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed.

In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, milk, melted butter, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes light and fluffy.

Let the pancake batter rest for about 5 minutes. This allows the flour to hydrate and helps create a softer texture when cooked.

Heat a lightly greased non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake and cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Stack the pumpkin pancakes on a plate and serve immediately with maple syrup, butter, whipped cream, or chopped pecans.