In a medium bowl, combine flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Make a well in center of flour mixture. Set aside.
In a small bowl, combine eggs, buttermilk, yogurt, pumpkin, oil and vanilla. Add egg mixture all at once to flour mixture. Stir just till moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
For standard-sized pancakes, pour or spread about 1/4 cup batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-sized pancakes, pour or spread about 1 tablespoon batter into a 2-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
Serve warm with honey butter or maple syrup. Sprinkle with nuts. Makes 12 to 14 standard-sized pancakes or about 50 dollar-sized pancakes.