Pumpkin Pancakes

Name: Pumpkin Pancakes
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

(9)

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.

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READY IN: 25mins

SERVES: 6

YIELD: 12 pancakes

UNITS: US

INGREDIENTS

Nutrition

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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