In a bowl, mix egg, sugar, butter and pumpkin puree using a whisk until combined. Then, add yoghurt, mix well.
¾ cup greek yoghurt, 1 cup pumpkin puree, 1 egg, 2 tablespoon unsalted butter, 2 tablespoon granulated sugar
In another bowl, add cinnamon, baking powder, baking soda, salt to the flour, mix together.
1 ½ cups all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Fold the flour mixture into the wet ingredients and whisk until combined.
Spray a pan with oil and heat the pan, then spoon the batter in the pan trying to make circular pancakes, cook on medium heat until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
Serve with butter and maple syrup or any other topping you fancy.
maple syrup, butter
Notes
I recommend using a nonstick pan to not damage the pancakes while flipping them.