Pumpkin Pancakes

By Stonyfield

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.

Ready In: 20 mins

Level: Easy


Prep: 10 mins

Cook: 10 mins

Yields: 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)
  • directions

    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.

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