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Fluffy Pumpkin Pancakes Recipe

Name: Fluffy Pumpkin Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
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 large egg; 1/2 cup fat-free milk; 1/3 cup vanilla yogurt; 1/3 cup canned pumpkin; 1 tablespoon canola oil; 1/8 teaspoon vanilla extract; Maple syrup

Taste of Home

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

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 large egg

1/2 cup fat-free milk

1/3 cup vanilla yogurt

1/3 cup canned pumpkin

1 tablespoon canola oil

1/8 teaspoon vanilla extract

Maple syrup

Method

In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.

Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

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