Pumpkin Pie Pancakes
These Pumpkin Pie Pancakes made with yogurt will have you celebrating that summer is almost over!
Recipe by Marnely Murray on September 9, 2013
Prep time: PT4M
Cook time: PT20M
Total time: PT24M
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup unbleached whole wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 tablespoons pure maple syrup
- 1/2 cup Stonyfield Banilla Yogurt
- 1/4 cup pure pumpkin puree
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon all-spice
- Unsalted butter
- 1/2 cup Stonyfield Banilla Yogurt
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon nutmeg
- 1/2 teaspoon fresh orange zest
Steps
- Sift together all the dry ingredients. Set aside.
- In a separate bowl, whisk together the syrup, yogurt, pumpkin, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and gently mix just until incorporated. Lumpy batter makes fluffy pancakes, so DO NOT over-mix.
- To make the topping, just whisk together the yogurt, vanilla bean paste, nutmeg, and orange zest. Serve over warm pumpkin pancakes!
