Preheat your griddle and then in a small bowl, combine the soy milk and apple cider vinegar. Set aside to let it curdle.
In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Once mixed, add the pumpkin puree, maple syrup, apple sauce, vanilla, and now curdled milk. Mix until combined.
Drop about 1/4 cup worth of your batter onto your hot griddle, leaving plenty of space between each pancake.
Cook for until several small bubbles have formed on the surface of your pancakes and the edges are golden brown, approx 5-6 minutes. Then flip and cook for another 3-5 minutes until golden brown.
If you have premixed pumpkin pie spice, you may use 2 tsp of it to replace all four seasonings.Make sure your griddle is very hot before cooking your pancakes to prevent sticking.Once cooled, you may refrigerate leftovers for 2-3 days, or freeze for up to 1 month. Make sure to let the pancakes cool before freezing.