In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
Heat your skillet to medium. Once it is heated, spray with cooking spray and add ⅓ 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. Set aside. Repeat with the rest of the batter greasing when needed.
Homemade Maple Vanilla Syrup
In a sauce pan on medium heat. Add the white and brown sugar, corn syrup, and water. Bring mixture to a simmer for 8 minutes. Cool syrup and add the maple flavoring and vanilla. Set aside to cool.
Whipped Cream with Cinnamon (Master’s Class Only)
Pour heavy cream into a large metal bowl, using a hand mixer starting on a low speed and increase as the speed as cream thickens. Add the sugar, cinnamon, and vanilla gradually and whip to form soft peaks.