In a large bowl, whisk together flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
In a medium bowl, mix together milk, pumpkin purée, butter and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated.
Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup.
Recipe can be easily doubled (just make sure you use a bigger bowl!)
Kitchen scale - weighing ingredients is more accurate than measuring them!
10-inch Cast Iron Skillet - this pan has the best heat distribution for evenly cooked pancakes! (available on Sur la Table and Amazon)
Spatula - the bigger the better for flipping pancakes! I love this pancake spatula I found on Amazon.