In a large mixing bowl, whisk together the sifted flour, cinnamon, nutmeg, cloves, baking powder, and salt until evenly combined.
In a separate bowl, whisk the eggs, sugar, pumpkin puree, milk, and melted butter until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined; avoid overmixing to keep the batter light.
Let the batter rest for 5 minutes; this allows the gluten to relax and ensures fluffiness when cooking.
Preheat a griddle or non-stick skillet over medium heat until a few droplets of water dance on the surface.
Lightly grease the skillet with butter or oil, then ladle about ¼ cup of batter for each pancake, spreading it slightly with the back of the ladle.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then gently flip with a spatula.
Cook for another 2 minutes or until the pancakes are golden brown and cooked through, then transfer to a serving plate.
Repeat the process with remaining batter, adjusting the heat as needed to prevent burning.
Serve the warm pancakes stacked on plates, topped with butter and drizzled with maple syrup for a cozy autumnal breakfast.
