1. In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and clove.

2. In a separate bowl combine pumpkin puree, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth.

3. Fold the sourdough starter or discard into the wet ingredients until no streaks remain, taking care not to overmix.

4. Let the batter rest for 10 to 15 minutes to allow fermentation bubbles to form and the flour to hydrate.

5. Preheat a griddle or non-stick skillet over medium heat until a drop of water dances on the surface.

6. Lightly grease the griddle with butter or oil and scoop 1/4 cup portions of batter, spacing evenly.

7. Cook pancakes until bubbles form on top and edges look set, about 2 minutes, then flip and cook an additional 1 to 2 minutes until golden brown.

8. Transfer cooked pancakes to a warm oven set to 200°F to keep warm while cooking remaining batter.

9. Serve pancakes in stacks of two with butter, maple syrup, toasted pecans, whipped cream, or cranberry compote as desired.