Pumpkin Pancakes

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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.

300
Calories
3.5g
Fat
10g
Protein
12
4-Inch Pancakes

Ingredients

2 c unbleached all-purpose flour
1/2 c sugar
1/2 t salt
2 t baking powder
2 t baking soda
1/2 t cinnamon
1/2 t vanilla
3 eggs
1 c Stonyfield Organic Whole Milk Plain Yogurt
3/4 c Stonyfield Organic Milk
1 c pumpkin (canned)
Nutrition Information: 
Calories: 
300
Calories from Fat: 
30
Total Fat: 
3.5g
Cholesterol: 
95mg
Total Carbohydrate: 
57g
Protein: 
10g

Preparation:

Step 1

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.

Step 2

In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.

Step 3

Mix well.

Step 4

Pour the egg mixture into the flour mixture and stir until just blended.

Step 5

Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.

Step 6

Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Ingredients

2 c unbleached all-purpose flour
1/2 c sugar
1/2 t salt
2 t baking powder
2 t baking soda
1/2 t cinnamon
1/2 t vanilla
3 eggs
1 c Stonyfield Organic Whole Milk Plain Yogurt
3/4 c Stonyfield Organic Milk
1 c pumpkin (canned)
Nutrition Information: 
Calories: 
300
Calories from Fat: 
30
Total Fat: 
3.5g
Cholesterol: 
95mg
Total Carbohydrate: 
57g
Protein: 
10g

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