Preheat oven to 200°F and place a baking sheet inside to keep finished pancakes warm.

In a medium bowl, sift (or whisk) together the dry ingredients: 1 cup all-purpose flour, 1 1/2 tablespoons light or dark brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.

In a measuring cup or small bowl, whisk together the wet ingredients: 1 cup buttermilk (shaken), 1 large egg, and 1/4 cup pumpkin puree until blended. Pour in the 2 tablespoons unsalted butter (melted and cooled slightly) and stir until combined; keep a small amount of the melted butter available to grease the skillet as needed.

Add the wet mixture to the dry mixture in two additions, stirring gently each time until just combined. Do not overmix — the batter should have small to medium lumps.

Let the batter rest for 5 minutes.

Heat a griddle or large nonstick skillet over medium heat until hot. Lightly grease the surface with a little of the reserved melted butter.

Using a 1/4-cup measure, pour batter onto the hot griddle. Cook until small bubbles form on the surface and the edges begin to set, then flip and cook the other side about 40 seconds or until golden brown.

Transfer cooked pancakes to the baking sheet in the oven to keep warm. Re-grease the griddle with the reserved butter as needed and repeat with the remaining batter.

Serve the pancakes warm.