In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt & spices together until well combined.
In a medium bowl, whisk the buttermilk, pumpkin puree (canned pumpkin), eggs, melted butter & vanilla extract until well combined.
Gently fold in the wet ingredients to the dry ingredients and mix until just combined.
Heat an oiled griddle over medium-low heat. Drop the pancakes onto the griddle using a 1/4 cup measuring cup. Leave enough space between pancakes for them to expand.
Cook for 1 to 2 minutes or until you see bubbles in the batter. Carefully flip and cook another 1 to 2 minutes until the batter is fully cooked through and the pancakes are fluffy on the inside and crisp and golden brown on the outside. Repeat until all the batter is used.
Serve the pancakes as you make them or keep them warm on a cookie sheet in the oven set at 250 degrees fahrenheit until they're all ready to serve.