Pumpkin Pancakes

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About recipe

Enjoy the flavors of fall with these homemade pumpkin pancakes. They’re a simple swap for frozen breakfast options and can be topped with fresh fruit and Greek yogurt for an added nutritional boost.

Ingredients (serves 1)

3/4 cup Greek yogurt
2 large eggs
1/3 cup pumpkin puree
1 tbsp maple syrup (+ topping)
1 tsp pumpkin pie spice or a heaping 1/4 tsp of each of ground cinnamon, nutmeg, and ginger
1 tsp vanilla extract
1 tsp baking powder
1/2 cup all-purpose flour
2 tbsp milk
2 tbsp butter or neutral oil for frying

Preparation

In a bowl, whisk together Greek yogurt, eggs, pumpkin puree, vanilla, pumpkin pie spice, and sugar until smooth.
Gently whisk in flour, baking powder, and salt until just combined. Stir in milk, adding more if the batter is too thick (should be scoopable, but not pourable).
Heat a nonstick skillet or griddle over medium heat and melt 1 tbsp butter or other oil.
Spoon 1/4 cup portions onto the griddle or skillet. Cook 2-3 minutes on the first side until bubbles form and edges look dry. Flip and cook 1-2 minutes more until golden and cooked through.
Serve with yogurt, maple syrup, fruit, or chopped nuts. Store leftovers in the fridge or freezer. Reheat in a skillet or microwave.

Community Servings
179 Amory Street
Jamaica Plain, MA 02130
Phone: 617.522.7777
Fax: 617.522.7770

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