Start by melting your butter in a microwavable container or in a sauce pan. Let cool slightly.
In a large bowl, combine the self rising flour, sugar, cinnamon, ground ginger, nutmeg, and ground cloves.
Whisk dry ingredients together well and set aside.
In a small bowl, mix together buttermilk, egg, pumpkin puree, vanilla extract, and melted butter.
Whisk wet ingredients together well and pour wet ingredients into large bowl of dry ingredients.
Mix pancake batter together until combined, do not over mix.
In a skillet, melt a small tab of butter and ladle in pancake batter to desired size.
Cook pancake on medium-low heat for 4-5 minutes per side.
Layer pancakes on a plate and finish with more butter and drizzle of maple syrup.
