In a large mixing bowl, stir together the flour, baking soda, baking powder, salt,sugar, cinnamon, nutmeg, ginger, and cloves until fully mixed.
In a second bowl, beat together buttermilk, eggs, and melted butter. Stir in the pumpkin. (If adding chopped pecans or other nuts into the pancakes, stir them in now.)
Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
Pour the pumpkin mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake.
Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.