Sheet Pan Pumpkin Pancakes

0 Preheat oven to 350°F. Prepare a 9x13 sheet pan with baking spray or line it with parchment paper.
1 In a medium bowl combine the flour, nutmeg, cinnamon, clove, brown sugar and baking powder.
2 Then add the eggs, milk, vanilla extract and pumpkin puree. Mix well using whisk until well combined.
3 Pour the batter into the sheet pan and spread evenly. Top the pancake batter with your favorite toppings like your favorite fruit or chocolate chips. I prefer it plain then top after it is cooked.
4 Optional: mix additional 2 tablespoons of light brown sugar and 1/2 tablespoon  of all purpose flour then garnish all the pancake batter. 
5 Bake at 350 degrees for 18-20 minutes, until it springs back to touch.
6 Slice and serve warm topped with maple syrup or honey. 
Traditional Pumpkin Pancakes:
8 Grease a griddle or skillet with butter and heat on medium heat.
9 Follow steps 2 and 3 above to make the pumpkin pancake batter.
10 Using a 1/4 cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.

11 Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.