Pumpkin Pancakes

Pumpkin Pancakes

Prep Time: 10 MINUTES

Serves: 12

Cook Time: 10 MINUTES

  • 2 cups unbleached all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3 eggs
  • 1 cup Stonyfield Organic Whole Milk Plain Yogurt
  • 3/4 cup Stonyfield Organic Milk
  • 1 cup pumpkin (canned)
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
  2. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin purée.
  3. Mix well.
  4. Pour the egg mixture into the flour mixture and stir until just blended.
  5. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
  6. Cook pumpkin pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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