In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg.

In another bowl, combine milk, pumpkin puree, eggs, melted butter, and vanilla extract. Whisk until smooth.

Gently pour the wet mixture into the dry ingredients and stir until just blended; a few lumps are okay.

Heat a non-stick skillet over medium heat and grease lightly. Cook pancakes for 2-3 minutes on each side until golden brown.

Continue pouring batter and flipping pancakes, keeping them warm in a low oven until ready to serve.