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. Pumpkin Pancakes Go to recipes By Stonyfield Vegetarian American Breakfasts 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 Print Recipe 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 1In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.Step 2In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.Step 3Mix well.Step 4Pour the egg mixture into the flour mixture and stir until just blended.Step 5Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.Step 6Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.