Pumpkin Pie Pancakes
By: Greta Podleski
Published: Sunday, October 23, 2011 - 2:10pm

Ingredients




1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp pumpkin pie spice
1/2 tsp each baking soda and salt
1 can (14 oz) 2% evaporated milk
1 cup canned pure pumpkin
1/4 cup brown sugar
2 eggs
2 tbsp butter, melted
1 tsp vanilla
3/4 cup each vanilla yogurt and pure maple syrup

Preparation

1 Combine both flours, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together milk, pumpkin, sugar, eggs, butter and vanilla. (Before mixing wet and dry ingredients, preheat griddle to medium-high heat.) 2 Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Spoon batter by 1/3-cupfuls onto preheated griddle that has been lightly coated with cooking spray. Gently spread batter to about 4-inch diameter. Cook for about 1-1/2 minutes per side, or until pancakes are golden brown and cooked through. Be careful not to burn them. Serve immediately topped with vanilla yogurt and maple syrup. Splurge-worthy: Top pancakes with a dollop of real whipped cream instead of vanilla yogurt.

About

If you love the flavor of pumpkin pie, try these warmly spiced pancakes topped with vanilla yogurt (or whipped cream!) and a drizzle of pure maple syrup. Delish! I took this photo outside on a gorgeous autumn day.