Creating these pancakes is a straightforward process. Follow these step-by-step instructions to achieve the best results:

1. Prepare the Dry Ingredients
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together until well blended.
2. Mix the Wet Ingredients
   In a separate bowl, mix together the pumpkin puree, ricotta cheese, eggs, brown sugar, vanilla extract, and milk. Whisk until smooth and well combined.
3. Combine Wet and Dry Ingredients
   Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough. If the batter is too thick, add a little more milk to reach your desired consistency.
4. Preheat and Grease the Pan
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
   Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
6. Keep Warm
   Transfer cooked pancakes to a warm oven or plate while you cook the remaining batter.