In a medium bowl or a large measuring cup, add your wet ingredients (except for the eggs), starting with the milk and yogurt. Then mix in your pumpkin puree, butter and vanilla extract. (I like to use a large 4 cup measuring cup so I don't need to dirty extra measuring cups)

Once this wet mixture is thoroughly mixed so there is no more white and it's just a light pumpkin color, add it to your dry flour mixture in the large bowl.

Start heating up your griddle or large skillet to medium-high heat. (You might need to adjust the temperature after the first batch if your skillet or burner run hot, everyone's is a little different)

Fold in the whisked eggs once everything is combined well, without obvious dry spots or large lumps. (Some small lumps are ok)

Drop about a 1/4 cup batter onto your heated cooking surface, leaving enough room between pancakes so that you can turn them easily and not let batter run into other another.

Cook batter for about 2 minutes on the first side or until edges brown slightly and small bubbles pop and stay open. Flip and cook another minute or 2, until golden brown and puffed up.

Repeat cooking steps until all the rest of the batter is used and transfer cooked pancakes onto a baking sheet. Keep warm in a a 250 degree oven till ready to serve.