Pumpkin pancakes

(from AnnM917’s recipe box)

Source: Parenting Magazine (from RecipeThing user kintyre)

Prep time: 10 minutes
Cook time: 8 minutes
Serves 4 people

Categories: breakfast, not tried

Ingredients

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

Directions

  1. Preheat a large nonstick skillet on medium-high heat.

  2. In a bowl, stir together all the dry ingredients.

  3. In a large bowl, beat the egg for 30 seconds.

  4. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.

  5. Stir in dry ingredients and beat just until combined.

  6. Grease skillet lightly with butter.

  7. Pour 1/4 cup batter per pancake; flip with spatula when tops bubble and edges are slightly dry.

  8. Cook until other side is golden brown, 2 minutes per side.

  9. Tip: Keep pancakes warm in a 250 degree oven until ready to eat.

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