Pumpkin Spice Pancakes

If you don’t have buttermilk, start by pouring 1 cup milk into a large measuring cup. Add 1 tablespoon plain white vinegar and set aside for several minutes to curdle.
Preheat your griddle to 350 degrees or warm a non-stick pan over medium heat – you want it to be nice and hot when you start cooking.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, sea salt, and spices (cinnamon, nutmeg, ginger, and cloves).
In the same measuring cup as the milk and vinegar, add the egg, pumpkin puree, vanilla extract, and melted and cooled butter. Beat together until well combined.
Gradually add the wet mixture to the dry mixture, stirring just until combined. Be careful not to overmix; a few lumps here and there are just fine.
Grease your griddle or pan with a little butter or non-stick Ghee spray.
Pour a 1/4 cup of the pancake batter onto the griddle for each pancake and swirl around gently to make circular. Cook until you see bubbles forming on the surface (about 2-3 minutes).
Flip the pancakes and cook for another 2-3 minutes, or until they are golden brown on both sides.
Remove the pancakes from the griddle and serve warm with maple syrup, fresh whipped cream, butter, and/or chopped pecans on the top.