First, mix the dry ingredients. In a medium bowl, add the self-rising flour (or the all-purpose flour, baking powder, and salt,) brown sugar, cinnamon, nutmeg, allspice, cloves, and ginger, and mix them together until they are combined.
Next, mix the wet ingredients. In a large bowl, add the melted butter, pumpkin puree, eggs, vanilla, and milk. Whisk these together until all ingredients are fully incorporated. Next, whisk the dry ingredients into the wet ingredients, adding about 2/3 a cup at a time, continuing to whisk gently until the batter is well combined. Be careful not to overmix, or the pancakes will be tough.
Heat a large skillet, preferably nonstick and 12- or 14-inches in diameter, over medium-low heat. If you are using an uncoated skillet, brush the pan generously with oil before cooking the pancakes. Once the skillet is hot enough, pour about 1/4 a cup of batter for each pancake, cooking 2 or 3 pancakes at a time, depending on the size of your pan. Cook the pancakes about 3-4 minutes on the first side, until bubbles have formed in the batter and the underside is lightly browned. Flip the pancake using a spatula, and cook the other side for 1-2 minutes, then move the pancakes to a plate.
