Name: Popular Pumpkin Griddle Cakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 pancakes, 6 serving(s)
Ingredients: 2 cups unbleached all-purpose flour; 1/2 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/2 teaspoon cinnamon (I suggest increasing this to 1 tsp); 1/2 teaspoon vanilla (I suggest increasing this to 1 tsp); 1/4 teaspoon nutmeg (optional); 3 eggs; 1 cup plain yogurt; 3/4 cup milk; 1 cup canned pumpkin

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Recipe by januarybride

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Popular Pumpkin Griddle Cakes created by januarybride

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.

Ready In:: 25mins
Serves:
Yields:
Units:

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ingredients

2 cups unbleached all-purpose flour
¹⁄₂ cup sugar
¹⁄₂ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
¹⁄₂ teaspoon cinnamon (I suggest increasing this to 1 tsp)
¹⁄₂ teaspoon vanilla (I suggest increasing this to 1 tsp)
¹⁄₄ teaspoon nutmeg (optional)
3 eggs
1 cup plain yogurt
³⁄₄ cup milk
1 cup canned pumpkin

directions

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

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RECIPE MADE WITH LOVE BY

@januarybride

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@januarybride

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"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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photo by asiakismet

4/26/2012

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review by asiakismet

4/25/2012

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.

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review by Bonnie G 2

10/23/2011

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.

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review by worldmom12

10/19/2011

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!

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review by Wu-licious

2/1/2011

These were PERFECT! I needed a new pancake recipe for my family----kids LOVED them and there were plenty left-over to freeze.

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