Step 1

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Step 2

In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla.  Slowly drizzle in the melted butter (or alternative), whisking until smooth.

Step 3

Pour wet ingredients into dry ingredients, folding to incorporate well.

Step 4

Heat a large skillet or griddle over medium-low heat. Grease with the oil or butter of your choice.  ( I find a combo of butter and olive oil works well ( or use straight coconut oil, or ghee).

Step 5

Spoon ¼ cup portions with space for spreading. I recommend doing one tester pancake to get the temperature right. Cook for roughly 2-3 minutes,  gently flip, then cook for 2-3 minutes more, until puffed and cooked through. If they are getting too dark before cooking all the way through, lower the heat or pull them a little early and finish cooking them through on a sheet pan in the 300F oven.  Either serve as you make them or keep them warm in a 300F oven until serving.