In a medium bowl, combine eggs, vegetable oil, buttermilk, and pumpkin puree.
In a large bowl, combine all dry ingredients-flour, brown sugar, baking powder, salt, cinnamon, ground nutmeg, ground ginger, and ground cloves. Whisk them together.
Add dry ingredients into a bowl with egg mixture. Whisk between each addition. Mix ingredients until smooth batter formed without lumps.
Heat the skillet on medium heat. Spray skillet with cooking oil. Cook pancake until golden-brown on the bottom and carefully flip with a spatula.
Remove pancake from the frying pan when both sides are golden brown.
Repeat the process until all batter is gone.
Garnish with thinly sliced apple rings, pecans, whipped cream, and syrup.