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.