For the Fluffy Gluten-Free Pumpkin Pancakes:

1. Add oats, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, ground ginger, pumpkin puree, Greek yogurt, vanilla extract, pumpkin spice extract, maple syrup, eggs, and a small splash of milk to a high powered blender and blend until smooth. The batter will be quite thick – that’s what make these fluffy! If it’s too thick to blend, add an extra splash of milk.
2. Heat a cast iron skillet or nonstick pan over medium heat. Once hot, add in about 1 tbsp of butter or coconut oil. Properly preheating your cast iron will keep the pancakes from sticking and will ensure they get a nice golden brown edge. 
3. When the butter starts to foam, ladle about ⅓ cup of batter into the skillet, working in batches of ~2 pancakes at a time to not overcrowd the pan. 
4. Cook until you start to see bubbles rise to the surface and the edges look set and golden, about 2-3 minutes. Flip and cook the second side for another 2-3 minutes or until golden brown and cooked through. Remove and set aside while you continue cooking the rest of the pancakes. Adjust the heat as needed, adding more butter to the pan before each batch. 
5. While the pancakes are cooking, whisk together powdered sugar and cinnamon for the cinnamon sugar topping.
6. Once pancakes are cooked, serve immediately with a dusting of the cinnamon sugar, maple syrup, and a pad of butter if desired.
7. If making a larger batch, keep the pancakes warm on a baking sheet in a 200 degree oven for up to 15 minutes.