Start with the Base
In a medium bowl, whisk together the Greek yogurt and milk, then let it sit for about 5 minutes to rest. This helps the ingredients blend nicely.

Melt the Butter
In a small bowl (or use a saucepan if you prefer), melt the butter, then set it aside to cool down a bit.

Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Give it a good whisk to evenly distribute the spices.

Combine Wet Ingredients
Add the pumpkin puree, eggs, maple syrup, and vanilla to the yogurt mixture. Whisk it all together until smooth, then gently whisk in the melted butter.

Bring it All Together
Create a little well in the center of your dry ingredients. Pour the wet ingredients into this well, then stir with a wooden spoon or spatula just until combined. The batter should look a bit lumpy—don’t worry, that’s what makes the pancakes fluffy! Let it rest while your skillet heats up.

Cook the Pancakes
If you want to keep the pancakes warm between batches, preheat your oven to 200°F and line a baking sheet with parchment paper. Preheat an electric griddle to 350°F or a large skillet over medium-low heat, letting it warm up for a few minutes. Lightly butter or spray the skillet with nonstick spray (some nonstick skillets might not need any). Scoop about 1/4 cup of batter for each pancake onto the skillet, leaving some space between each. Cook until bubbles form on the surface and the edges look dry, about 4 minutes. Flip and cook for another 2-3 minutes, adjusting the heat if necessary.

Serve and Enjoy – Repeat with the remaining batter, adding a bit more butter or spray as needed. Keep pancakes warm in the oven, if desired. Serve hot with your favorite toppings!