Pumpkin Pancakes (with greek yogurt)
User Reviews
5
Pumpkin Pancakes (with greek yogurt)
Description
This recipe blends all-purpose flour with sugar, baking powder, baking soda, cinnamon, and a bit of salt to create the dry base, while pumpkin puree and plain Greek yogurt, plus eggs, vanilla, and milk form the wet ingredients. The batter is mixed just until combined to avoid tough pancakes.
Cooking on medium heat allows the pancakes to cook through evenly, developing a gently browned exterior with a soft inside. The use of Greek yogurt adds moisture and a slight tang, balancing the pumpkin's natural earthiness. The recipe yields 6 to 8 pancakes but can be increased as needed.
Pancakes can be served with syrup, whipped cream, caramel, or pumpkin butter as toppings. Nutritional values provided reflect those from 2% milk and standard pancake ingredients but can vary with substitutions.
Ingredients
- 1 cup all-purpose flour unbleached
- ¼ cup sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
- 2 large egg 1 whole egg + 1 egg white
- ½ cup yogurt plain, Greek
- 6 TBS milk any type
- ½ cup pumpkin puree not pie filling
Notes
- This recipe makes about 6-8 medium pancakes and can be doubled or tripled easily.
- Use 2% milk for nutritional calculations; substitute other milk types as preferred.
- Cook pancakes on medium heat to prevent burning and ensure full cooking.
- Top with syrup, whipped cream, caramel, or pumpkin butter for added flavor.
User Reviews
Overall Rating
5
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