In a separate bowl mix together the milk, pumpkin milk, eggnog, pumpkin puree, egg, oil vinegar and butter pecan extract.
Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir into the pumpkin mixture just until combined.
Heat a lightly buttered griddle or frying pan over medium high heat. Pour (or scoop) the batter onto the griddle - use 1/4 cup batter for each pancake.
When the pancakes show bubbles popping on the surface, flip them over to brown the other side. Serve hot with maple syrup.