I love having a special breakfast on Saturday morning because I don’t usually have enough time to cook a breakfast during the week.
The recipe for Fluffly Pumpkin Pancakes comes from my Taste of Home’s Healthy Cooking magazine. The only substitute I made to the recipe was to use sour cream instead of the yogurt since I didn’t have any on hand.
(The recipe is only for about 2 servings, so you might want to make a double batch if you want leftovers to freeze.)
I did have to turn down the heat on my electric griddle to about 300° instead of the usual 375°. They just burn if you turn them up too high, without getting the insides done.
The pancakes were amazing. So soft and pumpkin-y. David and I both agreed this recipe is a keeper. I don’t even think they need syrup they’re so good! They are also very easy to whip up for a tasty breakfast.
Fluffy Pumpkin Pancakes
Adapted from: Taste of Home
1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 Tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
dash of salt
1/2 cup milk
1/3 cup plain yogurt
1/3 cup canned pumpkin puree
1 egg, beaten
1 Tablespoon olive oil
1/8 teaspoon vanilla extract
1. Preheat electric griddle (or you can use a stovetop griddle).
2. In a large bowl, combine flours, sugar, baking powder, baking soda, and spices.
3. In a separate bowl, combine milk, yogurt, pumpkin, egg, oil and vanilla extract. Pour into dry ingredients and stir just until moistened.
4. Spray griddle with non-stick cooking spray and pour 1/3 – 1/2 cup batter for each pancake onto griddle. Cook for a couple of minutes before flipping, or until light golden brown on bottom and bubbles have formed on the edges of the pancake. Cook another couple of minutes on the other side and repeat with remaining batter. Serve with maple syrup.