1. In a large bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
2. In a separate medium bowl, whisk together the egg, pumpkin puree, Greek yogurt, milk, maple syrup, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay! If adding chocolate chips or nuts, fold them in now.
4. Heat a lightly greased non-stick skillet or griddle over medium-low heat.
5. Pour about 1/4 cup of batter per pancake onto the hot skillet.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve immediately with your favorite toppings, such as more maple syrup, fresh fruit, or whipped cream.
