Measure 1 cup of water in a 2-cup liquid measuring cup. Add yogurt and mix well. (*Alternatively, use 1-1/4 cups kefir or buttermilk, or 1-1/4 cups milk with 1 tablespoon lemon juice.)
Stir in the oats and set aside to soften while you continue.
Combine the dry ingredients in a large bowl and stir.
Lightly beat the eggs in a medium bowl. Mix in pumpkin and oil. Add the oat mixture and stir.
Make a well in the center of the dry ingredients and pour milk mixture into it. Stir gently with a whisk or large spoon, just until the flour is incorporated. It’s okay if there are some small lumps. Don’t overmix, or you’ll end up with tough, chewy pancakes.
Let stand about 10 minutes. (This is a good time to start cleaning up!)
Heat a large skillet over medium heat.* Spray lightly with oil, or add about 1/2 teaspoon of oil.
Optional step: Heat oil a few seconds, then remove skillet from stovetop and carefully wipe out the excess oil with a paper towel, leaving a thin film. This will help the pancakes brown evenly, with no dark splotches.
Return skillet to stovetop and turn heat to medium-low. Pour 1/3 cup of the batter per pancake into the skillet, to make three pancakes at a time. When a few bubbles begin to pop on the top and the underside is golden brown (about 1 to 2 minutes), turn over with a food turner. Cook another 30 to 60 seconds on the other side. (Adjust heat as needed.)
Repeat until all pancakes are done, adding a little oil to skillet with every two or three batches, wiping up excess oil, as described earlier. Keep warm until ready to serve.*