In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes warm with butter and maple syrup, if desired.
If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.
Preheat the oven to 350 degrees. Butter a deep, 9 inch round cake pan. In a bowl, whisk the cake flour, baking powder, and salt. In another bowl, beat the ricotta, 1 ½ sticks of butter and the 1 ½ cups of the sugar at medium speed until smooth. Beat the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.
Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
In a bowl, toss the strawberries with the Prosecco and remaining 2 Tbsp of sugar and let stand at room temperature until juicy, about 30 min.
Dust the pound cake with confectioners’ sugar. Cut into wedges and serve with the strawberries and whipped cream.
Make Ahead: The cake can be stored in an airtight container for up to 3 days