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Prepare Kabocha Puree: If you haven’t already, cut the kabocha squash into halves, remove seeds, and roast face-down in a 400°F (200°C) oven for about 45 minutes or until tender. Once cooled, scoop out the flesh and blend or mash to make a smooth puree.
Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Wet Ingredients: In another bowl, combine the kabocha puree, buttermilk, eggs, and melted butter. Whisk until smooth.
Combine: Pour the wet mixture into the dry ingredients and stir until just combined. It's important not to overmix.
Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly brush with melted butter. Pour ¼ cup portions of the batter onto the skillet. Cook until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
Serve: Stack the pancakes on plates and drizzle generously with pure maple syrup.