Step 1

In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

Step 2

In a small bowl or saucepan, melt the butter. Set aside to cool.

Step 3

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

Step 4

To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

Step 5

Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

Step 6

To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.

Step 7

Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

Step 8

Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.