Mix the wet ingredients. In a large bowl, whisk the pumpkin puree, eggs, Greek yogurt, milk, oil, sugar and vanilla until smooth.

Mix the Pumpkin Batter Just Until Combined. Pour the dry ingredients into the wet mixture in gradual doses. Stir gently just until combined to avoid overworking the gluten. A few small lumps are perfectly fine; do not overmix, as keeping the batter light ensures a perfectly soft, fluffy texture.

Check the batter. It should be thick but pourable, like thick yogurt. Because the moisture level of pumpkin puree can vary naturally, you may need to slightly adjust the flour. If the pumpkin batter appears too thick, add a splash of more milk a tablespoon at a time until it reaches the ideal pouring consistency. If it is too runny, add flour one spoonful at a time.

Heat the pan and cook. Warm a non-stick pan over medium heat, then brush it with a very thin layer of butter. Pour about 3 tablespoons of batter per pancake, or 1 tablespoon for mini ones. Cook for about 2 minutes, until bubbles appear and the edges look set. Then flip and cook another 2 minutes, until golden brown.

Serve. Stack the pancakes on a plate and add your favorite toppings while they are warm.