In a large bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.

In a separate smaller bowl, whisk together the pumpkin puree, Greek yogurt, eggs, milk, maple syrup, and vanilla extract until smooth and uniform.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — a few small lumps are perfectly fine and will result in fluffier pancakes. Let the batter rest for 5 minutes to thicken slightly.

Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter and swirl to coat the surface evenly.

Using a 1/4 cup scoop or ladle, pour batter onto the hot skillet. Gently spread it into a circle about 4 inches wide if needed. Cook 2–3 pancakes at a time, being careful not to crowd the pan.

Cook for 2–3 minutes, until bubbles begin to form across the surface and the edges look set and no longer glossy. Carefully flip with a spatula and cook for an additional 1–2 minutes until the second side is golden brown.

Transfer to a plate and repeat with the remaining batter, adding a small amount of oil between batches as needed. Keep finished pancakes warm in a 200°F oven while you cook the rest.

Stack 3–4 pancakes per serving and top with a dollop of plain Greek yogurt, a drizzle of pure maple syrup, a sprinkle of pumpkin seeds, and fresh berries if desired. Serve immediately and enjoy!