1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.

2. In a medium bowl, whisk together pumpkin puree, milk, egg yolks (reserve whites), melted butter, and vanilla extract until smooth.

3. In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes. They should be glossy and hold their shape.

4. Pour the pumpkin mixture into the flour mixture. Gently fold with a rubber spatula just until combined. Some small lumps are fine—do not overmix.

5. Add one-third of the whipped egg whites to the batter and fold gently to lighten. Add remaining whites and fold very gently just until no white streaks remain. Batter should be thick and fluffy.

6. Heat a griddle or large nonstick skillet over medium heat (about 350°F). Lightly butter or spray with cooking spray.

7. Using a ⅓-cup measure, pour batter onto the hot griddle, leaving space between pancakes.

8. Cook for 2-3 minutes until bubbles form on surface and edges look set. Gently flip with a thin spatula.

9. Cook the second side for 1½-2 minutes until golden brown and cooked through. Pancakes should spring back when gently pressed.

10. Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while cooking remaining batches.

11. Serve immediately topped with butter and warm maple syrup. Enjoy these cozy fall pancakes hot off the griddle!