Prepare the batter: Grate the pumpkin and set aside.

In a large bowl, whisk the eggs, yogurt (or kefir), salt, pepper, and Provencal herbs together.

Add the grated pumpkin and mix well.

Mix in the dry ingredients: In a separate bowl, combine the flour and baking powder.

Gradually add the flour mixture to the wet ingredients, stirring until well combined. The batter should be thick but pourable.

Add cheese: Fold the grated mozzarella cheese into the batter, mixing until evenly distributed.

Cook the pancakes: Heat a frying pan over medium heat and add the butter.

Once the butter is melted and hot, spoon the batter into the pan, forming small pancakes.

Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.

Garnish and serve: Sprinkle the pancakes with pumpkin seeds for extra crunch and flavor.

Serve hot with a side of yogurt, sour cream, or a salad.