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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The perfect fall breakfast. 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. 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:
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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