1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; lumps are okay.
4. Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
5. Serve: Serve warm with maple syrup, butter, or a dusting of powdered sugar.

Enjoy your cozy, pumpkin-flavored breakfast!