Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Whisk these dry ingredients together thoroughly to distribute leavening agents evenly throughout the mixture.

In a separate bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract. Stir until the mixture is completely smooth with no pumpkin lumps remaining anywhere.

Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should have small lumps—do not overmix, as this creates tough pancakes instead of fluffy ones.

Heat a griddle or skillet over medium heat and lightly butter the surface. When droplets of water sizzle immediately upon contact, the temperature is perfect for cozy pumpkin pancakes back to school recipe success.

Pour 1/4 cup batter for each pancake onto the hot griddle. Cook for 2-3 minutes until edges look set and bubbles form on top, then flip carefully.

Cook the flipped pancakes for 1-2 minutes until golden brown and cooked through. The second side cooks faster than the first, so watch carefully to prevent burning.

Transfer finished pancakes to a warm plate and repeat with remaining batter. Keep cooked pancakes warm in a 200°F oven while cooking the last batch.