Whisk the eggs, brown sugar, and olive oil together in a large bowl. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.

Gently stir in the cinnamon, nutmeg, cloves, whole wheat flour, baking powder, and salt until just incorporated. Add the water and stir until the batter is smooth.

Pour portions of the batter onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup, and your favorite toppings like banana slices or ground flaxseed.