In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and cloves.
In a separate bowl, whisk the buttermilk, pumpkin puree, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined (the batter will be thick and slightly lumpy).
Rest pancake batter for 10 minutes.
Heat a large nonstick skillet over medium-low heat without oil. If using cast iron, brush with butter or neutral oil before each batch.
Pour about ¼ cup of batter into the pan for each pancake, leaving about an inch between each. Use the back of the measuring cup to spread each one into a 4- to 5-inch round. Depending on your skillet size, you can cook 2-3 pancakes at a time.
Flip the pancakes when the edges look dry and the bubbles on top start to pop, in about 2-3 minutes. Brown the other side for about 1-2 minutes.
Transfer to a baking sheet and keep warm in a low oven at about 160℉. Repeat with the remaining batter.
Serve with maple syrup, powdered sugar, whipped cream, or your favorite pancake toppings.