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In a large bowl, beat the eggs and milk until well combined.
Add the flour, baking powder, salt, and pepper; whisk until smooth.
Stir in the pumpkin puree and grated vegetables until evenly mixed.
Heat olive oil in a non-stick pan over medium heat.
Pour small scoops of the batter into the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining batter.
For the sauce, combine grated cucumber with yogurt, dill, parsley, garlic, lemon juice, salt, and pepper in a bowl. Mix well.
Serve pancakes warm, topped or dipped in the creamy cucumber herb sauce.
Serving and storage tips:
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