In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove and salt.
In a separate small bowl combine the milk, egg, butter and vanilla and beat to combine.
Preheat your skillet over medium heat and grease lightly with butter or cooking spray.
Add the wet ingredients to the dry ingredients and mix just until combined--don't over mix, the batter should have some small lumps. Gently fold in the grated apple.
Spoon about 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface of the pancakes (2-3 minutes), and then flip and cook on the opposite side until golden brown.
Serve pancakes warm with your favorite syrup.
Video
Notes
Storing instructions: After cooking pancakes, allow them to cool completely. Place in an air-tight resealable bag in the refrigerator for 1-2 days. Reheat in the microwave, toaster, or in the oven at 350 for a few minutes.Freezing instructions: Allow pancakes to cool completely and place in an air-tight freezer-safe container for 1-2 months. Reheat them in the microwave, toaster, or in the oven at 350 for a few minutes.