In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves
In another bowl combine the milk, egg yolks, pumpkin, and oil.
Beat the egg whites with an electric mixer until stiff in another bowl.
Add the wet ingredients to the dry ingredients and mix with a spoon until the flour is moistened.
Add the beaten egg whites and gently fold in.
Heat a skillet/griddle over medium heat. When the skillet/griddle is hot lightly grease with butter or oil
Pour about 1/3 cup for each pancake. Cook for 2 to 3 minutes or until bubbles form and break. Flip and cook for 1 or 2 minutes or until the bottom of the pancake is lightly browned