Pre-heat oven to 200˚F.
In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Let the batter sit for 5 minutes before cooking.
Brush your pre-heated griddle or skillet with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on the opposite side for about 40 seconds, or until golden brown.
Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you've gone through all of the batter. Serve with warm maple syrup.