In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
Once the oil has heated for a few seconds, turn the heat down to
medium-low heat and carefully ladle about 1/3 cup of batter into the pan
for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
Once you see the edges beginning to brown slightly and a few bubbles
breaking the surface of the batter, flip the pancakes over.
Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!