In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.

In a separate bowl, mix together milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Let the batter rest for about 5 minutes.

While the batter rests, heat a non-stick skillet over medium heat and lightly grease it with melted butter or cooking spray.

Pour 1/4 cup of batter onto the skillet, cooking for 2-3 minutes or until bubbles form on the surface. Flip the pancake and cook until golden brown.

Continue pouring the remaining batter into the skillet, adjusting heat as needed. Stack the finished pancakes on a plate.

Serve immediately with your choice of toppings.