1.Preheat Your Griddle:

• Preheat a griddle or a non-stick skillet over medium-high heat. If using an electric griddle, set it to 350°F (175°C).

2. In a Large Bowl, Combine Dry Ingredients:

• In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, and ginger). This creates a flavorful base for your pancakes.

3. Mix Wet Ingredients:

• In a separate bowl, combine the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well-blended.

4. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can make the pancakes less fluffy.

5. Prepare the Griddle:

• Lightly grease the preheated griddle with cooking spray or a small amount of melted butter. This prevents the pancakes from sticking.

6. Cook the Pancakes:

• Pour 1/4 cup of pancake batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed.
• Cook until you see bubbles forming on the surface, and the edges begin to look set, usually about 2-3 minutes.

7. Flip and Finish Cooking:

• Carefully flip the pancakes using a spatula. Cook for an additional 2-3 minutes on the other side, or until both sides are golden brown and the pancakes are cooked through.