Step 1

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.

Step 2

To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.

Step 3

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).

Step 4

Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.

Step 5

Once the oil has heated for a few seconds, turn the heat down to

Step 6

medium-low heat and carefully ladle about 1/3 cup of batter into the pan

Step 7

for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.

Step 8

Once you see the edges beginning to brown slightly and a few bubbles

Step 9

breaking the surface of the batter, flip the pancakes over.

Step 10

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!

Step 11

Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!