Looking for the perfect breakfast for Halloween or Thanksgiving? Make Pumpkin Pancakes!
Love this mug? Shop the Fairytale Collection now on shoptherosetable.com.
This recipe makes quite a lot of pancakes, easily 12-16 thick pancakes. The pumpkin and greek yogurt make them super hearty. Spiced with cinnamon and nutmeg (I used freshly grated), these pancakes make me feel so cozy every time I make them.
This is also a great way to use up homemade pumpkin puree! Learn how to make your own pumpkin puree here.
I hope you love these pancakes as much as I do! They would be delicious topped with cinnamon butter or cinnamon whipped cream for an extra special holiday brunch.
Makes 12-16 pancakes
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup plain Greek yogurt
3/4 c milk (I used 1%)
1 cup canned pumpkin
1 tsp vanilla
- Whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg in medium-sized bowl.
- Beat eggs, Greek yogurt, milk, pumpkin, and vanilla until smooth.
- Pour egg-pumpkin mixture into flour mixture and stir well to combine.
- Heat electric skillet to 325 degrees. Add a tablespoon of butter and pour about 1/4 cup of pancake batter onto skillet. You should be able to fit six pancakes. Cook for 3 minutes, flip, and cook for an addition 3 minutes. Serve with butter and maple syrup.