Mix the dry ingredients including flour, brown sugar, baking powder, baking soda, cinnamon, fresh grated nutmeg, ginger, cloves, and salt in a large bowl.
In a smaller bowl, whisk together evaporated milk, pumpkin, eggs, and vinegar.
Add the wet ingredients to the dry and whisk together just until combined.
A slightly lumpy batter is expected.
Heat a griddle or fry pan on medium-low heat.
Spray with griddle with non-stick spray.
Use a 1/4 measuring cup for pancake size.
Flip pancakes when bubbles begin for form.
To make the Spiced Whipped Cream, chill a bowl and your mixer attachments in the freezer for 5-10 minutes.
Whip the heavy cream until you have soft peaks.
Add the powdered sugar, cinnamon, fresh grated nutmeg, and vanilla.
Continue whipping the cream until you have stiff peaks.
Refrigerate until ready to use.
Serve whipped cream over pancakes with syrup and garnish with cinnamon if desired.