Popular Pumpkin Griddle Cakes
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
- 1⁄2cup sugar
- 1⁄2teaspoon salt
- 2teaspoons baking powder
- 2teaspoons baking soda
- 1⁄2
- 1⁄2
- 1⁄4
- 3
- 1cup plain yogurt
- 3⁄4cup milk
- 1cup canned pumpkin
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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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