Its officially pumpkin season! You can find just about anything pumpkin flavored—from coffee and creamer to oatmeal and cereal. It’s also the perfect time to try out new dishes and share them with your family. I am a huge fan of pancakes, especially on the weekend, which is why I was especially excited to try out pumpkin pancakes. We actually had these pancakes for dinner instead of breakfast and they were quite a treat!
First, I mixed the dry ingredients: sugar, flour, baking powder and cinnamon.
Next, I mixed together the wet ingredients: milk, butter, egg, canned pumpkin and vanilla yogurt. (I only had plain yogurt on hand, so I mixed in a little vanilla extract—worked great!)
Then, I mixed the two together to create a lumpy batter.
I poured about ¼ cup of batter for each pancake on the skillet, then flipped them when they started to bubble. There you have it, Dreamy Pumpkin Pancakes. Serve with your favorite syrup or top with vanilla yogurt and dust with cinnamon!
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 cup 1% low fat milk
- 2 tablespoons melted butter
- 1 egg
- 1/2 cup canned pumpkin
- 1/2 cup low fat vanilla yogurt
- Combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
- In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.
- Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
- Recipe created by Elizabeth Ward on behalf of 3-Every-Day™ of Dairy