Step 1

In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

Step 2

In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.

Step 3

Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.

Step 4

Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.

Step 5

Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.