Pumpkin Pancakes

By courtneyepowell

Ingredients

• 1 cup flour
• 3 Tbs sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1 cup plain low-fat yogurt
• 1/4 cup canned pumpkin puree
• 2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet

Preparation

Step 1

Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.
Stir in dry ingredients and beat just until combined.
Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.