Buttermilk Pumpkin Pancakes (15 servings) 2 cups all-purpose flour 6 Tablespoons packed brown sugar 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 and 2/3 cups buttermilk 3/4 cup canned solid pack pumpkin 3 large eggs - lightly beaten 2 Tablespoons melted butter In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices. In a medium bowl, stir together the buttermilk, pumpkin, eggs and melted butter. Add wet ingredients to dry ingredients and stir until smooth. Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side. If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done. Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling. This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices. Freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high). Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 2195. Submitted 10/25/2007.