Pumpkin Pancakes

By cmschnettler

Ingredients

• 1 large egg, beaten
• 1/4 Cup vanilla yogurt (or 1/4 cup plain yogurt plus 1/4 tsp. PURE VANILLA EXTRACT)
• 3/4 Cup milk
• 3/4 Cup canned pumpkin
• 2 TB. butter, melted
• 1 Cup light baking flour
• 1/4 tsp. salt
• 2 TB. brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. CINNAMON
• 1/4 tsp. NUTMEG
• 1/2 tsp. POWDERED GINGER

Details

Servings 4
Preparation time 10mins
Adapted from penzeys.com

Preparation

Step 1

In a large bowl, combine the egg, yogurt, milk, pumpkin and melted butter. Mix well. Add the flour, salt, sugar, baking powder, baking soda and SPICES. Stir together until well blended. Pour or spoon the batter into a hot skillet over medium-high heat; when bubbles begin to form, and the underside is browned, turn over to brown the other side. These pancakes tend to be a bit more fragile than regular ones so make sure to slide the spatula all the way under when turning, and do it gently. Remove the cooked pancakes and repeat the process with the remaining batter.