In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves until well combined and fragrant.
In another bowl, beat the eggs and then whisk in the buttermilk, pumpkin puree, and melted butter until the mixture appears smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula until just combined; the batter will be thick but slightly lumpy, with streaks of flour and pumpkin.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. When hot, drop ¼ cup scoops of batter onto the surface, spacing them apart.
Cook the pancakes for about 2-3 minutes, until bubbles appear on the surface and the edges look set, then gently flip using a spatula.
Cook for another 2-3 minutes until the pancakes are golden brown on both sides and cooked through, feeling light yet firm to the touch.
Remove the pancakes from the skillet and keep warm while you cook the remaining batter, repeating the process.
Serve the pumpkin spice pancakes warm, drizzled with maple syrup or a dusting of extra cinnamon if desired.
