Pumpkin Pancakes

Is your family bored of the traditional pancakes and you want to change up your breakfast meals a bit? These pumpkin pancakes are a perfect alternative to regular buttermilk pancakes.

I am big about sending my boys off to school with a good hearty and nutritious breakfast. I sometimes find it challenging to have family weeknight dinners with our busy sports schedules, so a good pancake breakfast is my clever way to get them out of bed and touch base with the events for the day.

You must try these pumpkin pancakes. This recipe serves 4-6. Feel free to double this recipe, and freeze the extras.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1 cup canned pumpkin
• 1/2 cup plain low-fat yogurt
• 4 tablespoons melted butter

Directions

1. In a large bowl stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended.
3. Stir egg mixture into flour mixture just until it is evenly moistened. Do not overmix the batter.
4. Heat a griddle to 350 or a 12-inch frying pan.
5. When hot, coat lightly with butter.
6. Spoon batter in 1/3 cup portions and spread gently into 4-inch rounds.
7. Cook pancakes 2-3 minutes on each side then place on a plate to cool.
8. After they cool feel free to add your favorite toppings such as butter and syrup.

*Pro Tip: The leftovers freeze well. When you are ready to eat them just pop the frozen pancake into the toaster to reheat.

Are you a fan of these pumpkin pancakes? Let me know if you give this recipe a try in the comments.

I will share another recipe with you soon,

Marianne