Ingredients
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2 cups unbleached all-purpose flour
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1/2 cup sugar
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1/2 teaspoon salt
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2 teaspoons baking powder
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2 teaspoons baking soda
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1/2 teaspoon cinnamon (I suggest increasing this to 1 tsp)
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1/2 teaspoon vanilla (I suggest increasing this to 1 tsp)
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1/4 teaspoon nutmeg
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3 eggs
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1 cup plain yogurt
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3/4 cup milk
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1 cup canned pumpkin
Instructions
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
- In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
- Pour the egg mixture into the flour mixture and stir until just blended.
- Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
- Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.