Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.

In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Whisk these dry ingredients together until they are well incorporated.

In a separate bowl, whisk the eggs until they are light and fluffy. Add in the kefir or buttermilk and the neutral-flavored oil or melted butter, pumpkin puree and vanilla. For the kefir/buttermilk, start with 450g. Mix until the wet ingredients are fully combined.

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix—the batter should be slightly lumpy to ensure light, fluffy pancakes. Now is the time to add in the rest of the kefir/buttermilk. Add it in gradually to prevent the batter from being too thin. If you prefer thinner pancakes, you can thin the batter by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.

Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.

While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.

Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.

Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!