Ready In: 20 mins
Prep: 10 mins
Cook: 10 mins
Yields: 12 4-Inch Pancakes
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.
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.