| 2 | c | unbleached all-purpose flour |
| 1⁄2 | c | sugar |
| 1⁄2 | tsp | salt |
| 2 | tsp | baking powder |
| 2 | tsp | baking soda |
| 1⁄2 | tsp | cinnamon |
| 1⁄2 | tsp | vanilla |
| 3 | eggs | |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3⁄4 | c | Stonyfield Organic Milk |
| 1 | c | pumpkin (canned) |
Everyone loves pancakes - especially when the weather gets cooler again in the fall. Made with pumpkin and cinnamon, these tasty pancakes are sure to please.
| 2 | c | unbleached all-purpose flour |
| 1⁄2 | c | sugar |
| 1⁄2 | tsp | salt |
| 2 | tsp | baking powder |
| 2 | tsp | baking soda |
| 1⁄2 | tsp | cinnamon |
| 1⁄2 | tsp | vanilla |
| 3 | eggs | |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3⁄4 | c | Stonyfield Organic Milk |
| 1 | c | pumpkin (canned) |
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 purée.
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.