In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
In a the small bowl, beat the eggs, then add the vanilla, yogurt, milk and pumpkin puree. Mix well.
Pour the egg mixture into the flour mixture and stir just until all the flour is blended in, but don't beat it.
Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a medium heat for 3 minutes, when bubbles break on the surface and the edges are set. Flip and cook for another 1 to 2 minutes. Keep warm on a covered plate while cooking the rest. Serve with maple syrup.