Fluffy Pumpkin Pancakes Recipe

By cserumga

Makes 4 servings - 360 Cal, 5g fiber, 13g protein

Ingredients

• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon ground cinnamon
• Dash salt
• 1 egg
• 1/2 cup fat-free milk
• 1/3 cup vanilla yogurt
• 1/3 cup canned pumpkin
• 1 tablespoon canola oil
• 1/8 teaspoon McCormick® Pure Vanilla Extract
• Maple syrup

Preparation

Step 1

In a bowl, whisk the first eight ingredients. In another bowl, whisk egg, milk, yogurt, pumpkin, oil and vanilla until blended. Add to dry ingredients; stir just until moistened.

Lightly coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/2 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup.
Yield: 4 pancakes.