In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, cloves, and cardamom until well combined.
In a separate bowl, whisk the eggs, then stir in the pumpkin puree, milk, and brown sugar until smooth and well blended.
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Do not overmix; small lumps are okay.
Add the melted butter to the batter and fold in until evenly incorporated, giving the batter a slightly thick, sticky texture.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Carefully flip the pancakes using a spatula and cook for another 2 minutes, until the second side is golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the pancakes warm, topped with syrup, whipped cream, or your favorite fall toppings for a cozy presentation.
