Pumpkin Spice Pancakes

2 cups all-purpose flour
6 Tbsp. brown sugar-packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. salt
dash cinnamon
dash nutmeg
1 3/4 cups buttermilk
3/4 cup canned pure pumpkin
3 large eggs
2 Tbsp. butter-melted

Mix dry ingredients in medium bowl. Combine remaining ingredients in another bowl. Add wet ingredients to dry all at once, whisk until smooth. (Add more buttermilk if necessary for desired consistency.)

Cook over medium heat on a buttered nonstick skillet. Turn when bubbles form, cook until bottoms are golden brown. Serve with hot maple syrup.