Preheat the oven to 200 degrees.
In a large bowl, whisk together the eggs, pumpkin, yogurt, olive oil, and vanilla.
When well combined, stir in the baking powder, salt, cinnamon, nutmeg, and cloves.
Once the spices are well integrated, gently stir in the flour until just incorporated (a few lumps are ok). If the mixture seems too thick, slowly pour in the water or milk until it reaches a thick but pourable consistency.
Heat 1 Tbsp. of the butter in a large non-stick skillet on a medium-high heat, spreading it around so the whole skillet is coated.
Once the butter has melted, pour ¼ cups of the batter into the pan, fitting 3 – 4 pancakes in at once, then reduce the heat to medium.
Cook the pancakes for 2 – 3 minutes, until bubbles start to form on top, and then flip and cook for another 1 – 2 minutes.
Move the finished pancakes to a plate and put in the preheated oven, and continue making pancakes until the batter is used up. If the skillet starts to smoke, turn it down and add additional butter. Serve immediately or cool completely on a cooling rack and refrigerate for up to 3 days or freeze for up to 3 months. To reheat the refrigerated pancakes, microwave them for 10 seconds or heat in the toaster oven. To reheat frozen pancakes, microwave them for 30 seconds and then crisp in the toaster oven, if desired.