Preheat a non-stick electric griddle to 375 degrees.
In a large mixing bowl whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Make a large well in center of mixture and set aside.
In a medium mixing bowl whisk together pumpkin puree, buttermilk, brown sugar, melted butter, eggs, and vanilla extract until well combined.
Pour pumpkin mixture into well in dry mixture and whisk just until combined. Let batter rest 3 minutes.
Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup.
Cook until golden brown on bottom then flip and cook opposite side until golden.
Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
