In a large bowl whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
In a medium bowl whisk together buttermilk, pumpkin puree, yogurt, eggs, and cooled melted butter.
Gently stir the wet ingredients into the dry ingredients. Leave a few streaks of flour, the pancake batter should look lumpy.
Allow the batter to rest for 10 minutes before cooking.
Heat a large 12-inch nonstick pan over medium heat.
Add 1 teaspoon of vegetable oil to the pan. Use a paper towel to create a thin layer of oil on the bottom of the pan.
Measure out a ¼ cup (60ml) of pancake batter into the pan, 2 to 3 at a time. Use the back of a spoon to spread the pancakes into a circular shape, about 3 ½ inches in diameter.
Cook until golden brown, the edges are set, and bubbles are beginning to break on the surface of the pancake, 2 to 3 minutes.
Carefully flip the pancake, and cook until the other side is golden brown, 1 to 2 minutes. Do not press down on the pancake after flipping or it will not be fluffy.
Repeat with the remaining batter, and grease the pan as needed.
Serving Size: 1 pancake with nuts.
Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. Bob’s Red Mill 1:1 Gluten-Free 1-to-1 baking flour is recommended.
Freeze and Reheat: Individually wrap cooled pancakes in plastic, store in a resealable container and freeze for up to 1 month. Reheat by wrapping a pancake in paper towel and microwave on a plate for 60 to 90 seconds.