Whisk Your Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, eggs, milk, melted butter, and vanilla extract. Whisk until smooth and well blended with no streaks of pumpkin remaining.

Mix the Dry Components

In a separate bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is evenly distributed for consistent flavor in every bite.

Create Your Batter

Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined. A few small lumps are fine—overmixing creates tough, dense pancakes instead of light, fluffy ones. The batter will be slightly thicker than regular pancake batter.

Let It Rest

Allow your batter to rest for about five minutes. This gives the flour time to absorb the liquid fully and results in more tender pancakes.

Cook to Perfection

Heat a griddle or large skillet over medium heat and lightly grease with butter. Pour about one-quarter cup of batter for each pancake. Cook until bubbles appear across the surface and the edges look dry, then flip carefully. Cook the second side until golden brown and cooked through.