Perfect Pumpkin Pancakes

In a large mixing bowl, whisk together 1 1/2 cups buttermilk, 1 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract. Stir in 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and pinch ground cloves until combined. Stir in 2 cups all-purpose flour until no lumps remain.

Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter.

Working in batches, scoop about 1/4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.

Serve hot.