Preparation

1. Line 2 baking sheets with parchment paper. Set aside. Preheat oven to 300 F.
2. In a large bowl, whisk together the all purpose flour, oat flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.
3. In a medium bowl, whisk together the eggs, sugar, vanilla extract, yogurt, buttermilk, pumpkin puree and melted butter.
4. Stir wet ingredients into the dry ingredients until just combined. Set aside to rest a few minutes.
5. Heat a large nonstick skillet over medium heat. Wipe a light coating of neutral oil (like avocado oil) on the pan with a paper towel. Test the batter by putting about a teaspoon or so of batter in the pan and allow to cook for a minute or 2. Flip to check - if nice and golden - temp is okay. If too dark, reduce heat. If not cooked enough, adjust heat up a bit. Drop batter into pan using a 1/4 cup measure, making sure to leave some space between them for the batter to expand and room to flip them over. Cook for 2 minutes or so, until the batter bubbles at the edges and the bottom is nicely browned. Carefully (good luck) flip them over and cook another minute or 2 until the batter is cooked through and the pancakes are puffy and golden. Flip once more for another 30 seconds or so to make sure the pancake is set. Transfer cooked pancakes to the prepared baking sheet. Repeat until all of the batter is used.
6. Heat all pancakes when ready to serve. Pancakes can be stored in the refrigerator for 3-4 days in an airtight container or frozen in a single layer then transferred to an airtight freezer-safe container or plastic bag for up to 6 weeks. They can be reheated from chilled or frozen in the microwave for a minute or so, or until heated through.