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
Prep: 10 mins
Cook: 10 mins
Yields: 12 4-Inch Pancakes
- 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)
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.