Pumpkin Pancakes

Total Time
25mins
Prep
5 mins
Cook
20 mins

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.

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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.
Most Helpful

5 5

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.

5 5

LOVE these pancakes, wish I'd taken a photo but they were gone before I got to them. It does make a lot but you can always freeze some if they last that long. The perfect blend of fall flavors and spices and just what I was looking for to use up some extra pumpkin I had left over. I'll be making this again and will make sure I take a photo at that time.

5 5

After making a batch of pumpkin smoothies this morning, I had a cup of remaining pumpkin puree and went looking for a recipe to use up my leftovers. This recipe appealed to me because it didn't contain oil, and because it looked fairly easy to veganize. I was thrilled with the results - light, fluffy cakes without too much sweetness or too strong pumpkin flavor. Yum! I froze them in bags of 3 for my kids to defrost and eat before school. :o) For the record, I used Ener-G egg replacer, vanilla soy yogurt, and almond milk. I also used pumpkin pie spice in place of the specified spices. Thanks for a great recipe!