Pumpkin Pancakes

READY IN: 25mins
jenne
Recipe by jenne

The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.

Top Review by asiakismet

this recipe was easy and delicious. I used vanilla yoghurt since i don't really eat plain yoghurt much and had some in the fridge. Thanks again for sharing this recipe ^_^ the pancakes came out perfect.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
  2. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
  3. Pour the egg mixture into the flour mixture and stir until just blended.
  4. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
  5. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

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