1 1/2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 cup milk

1/2 cup canned pumpkin puree

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In another bowl, mix the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread gently to shape if needed.
Cook until bubbles form on the surface and edges appear set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, whipped cream, or a sprinkle of cinnamon sugar.

For gluten-free pancakes, use a gluten-free flour blend.

For dairy-free, substitute almond or oat milk and plant-based butter.

To make vegan, replace eggs with flax eggs and use dairy-free alternatives.

You can substitute individual spices with 1 1/2 teaspoons pumpkin spice.

Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.