In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Once the pancakes are done, stack them on a plate.
Serve your Pumpkin Spice Pancakes with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts if desired.
