In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined. This creates a flavorful dry mix that will give your pancakes their warm spice character.
In a separate bowl, whisk the eggs until smooth, then stir in the pumpkin puree, milk, and oil until the mixture is uniform and slightly frothy. This creates the wet base for your pancakes.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together just until combined; be careful not to overmix, as this can deflate the batter and affect the fluffiness.
Preheat your griddle or skillet over medium heat and lightly grease with butter or oil. When the surface is hot and a few droplets of water sizzle, you're ready to cook.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake, leaving space for spreading. Cook until bubbles form and edges look set, about 2–3 minutes.
Carefully flip the pancakes with a spatula and cook for another 2–3 minutes, until golden brown and cooked through. The pancakes should feel firm but tender to the touch.
Transfer the finished pancakes to a plate and keep warm while you cook the remaining batter, repeating the process. Add more oil or butter to the skillet as needed.
Serve the pancakes warm, topped with your favorite toppings like whipped cream, syrup, or toasted pecans to enhance the cozy fall flavors.
