Pumpkin Pancakes

Name: Pumpkin Pancakes
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

12 ingredients

5 steps

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.