Preheat your griddle or non-stick skillet over medium heat.

In a large mixing bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.

In another bowl, whisk together wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Grease the preheated griddle or skillet with a small amount of butter or oil.

Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Remove the pancakes from the griddle and keep warm.

In a small saucepan, heat the maple syrup over low heat until warm. You can also do this in the microwave using a microwave-safe bowl.

Serve the pancakes warm, drizzled with the warm maple syrup.

Enjoy your delicious homemade cinnamon pumpkin spice pancakes with a glass of cold milk!