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 BreakfastsEveryone 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 minutes Level: Easy Prep: 10 minutes Cook: 10 minutes Yields: 12 4-Inch Pancakes Print RecipeIngredients2 c unbleached all-purpose flour1/2 c sugar1/2 t salt2 t baking powder2 t baking soda1/2 t cinnamon1/2 t vanilla3 eggs1 c Stonyfield Organic Whole Milk Plain Yogurt3/4 c Stonyfield Organic Milk1 c pumpkin (canned)directionsStep 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.