Description
Pumpkin-flavored pancakes that are perfect for breakfast made using that leftover can of pumpkin puree!
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- ½ cups Brown Sugar
- 1 Egg
- 1 cup Milk
- ⅔ cups Canned Pumpkin Puree
- ¼ cups Vanilla Greek Yogurt
Preparation
Preheat an electric griddle to medium heat or heat a large skillet on the stove over medium heat. If using a skillet and it is not a non-stick pan, spray with cooking spray.
In a small bowl add flour, cinnamon and baking powder. Set aside.
In the bowl of a stand mixer beat brown sugar and egg together. Add milk, pumpkin puree and yogurt. Continue to beat mixture. Slowly add flour mixture and continue to beat until the flour is incorporated.
Spoon ⅓ cup sized scoops of the batter onto the griddle or skillet. Fit as many as you can into the skillet without crowding. Flip when bubbles start to form and pop on the top. Cook for an additional 3 minutes on the other side. Remove, cooked pancakes to a plate and repeat if you have more batter.
