In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes. 

Yields twelve 4-inch pancakes

Nutrition Facts (2 Pancakes): Calories 300; Calories from Fat 30; Total Fat 3.5g; Cholesterol 95mg; Total Carbohydrates 57g; Protein 10g