maple syrup, fresh fruit, pecans, or other fixings for serving (optional)
In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin. Mix well using a whisk.
Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
When edges begin to look cooked, use a large spatula to flip the pancake quickly.
Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
Top with maple syrup and fixings, and enjoy!
Freezer directions: You can freeze extra pancakes separated with a small piece of parchment paper for up to 6 months in an airtight container or bag. When you want to eat one, just pop in the toaster or microwave for about a minute!
If you don't have pumpkin pie spice, you can use a combination of cinnamon, allspice, nutmeg, and/or ground ginger. Or just cinnamon is fine too :-)
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.