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Topped with butter and syrup, these fluffy Pumpkin Pancakes were a warm, welcome and delicious breakfast for the boys on the last chilly morning of school before the Christmas break.

After storing the batter in the refrigerator, I cooked a fresh batch for my daughter -already on vacation – once she was awake and getting ready for her riding lesson. I handed them to her in the car on the way to the horse barn, without the messy, drippy syrup, and she liked them so much she asked to have them for dinner.


pumpkin pancakes

2/3 cup flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon pumpkin pie spice

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

1 egg

1/2 cup milk

1/3 cup vanilla yogurt

1/3 cup canned pumpkin

1 tablespoon canola oil

1/4 teaspoon vanilla extract

In a large bowl, whisk the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In another bowl, whisk egg, milk, yogurt, pumpkin, oil and vanilla until blended. Add pumpkin mixture to dry ingredients, stir just until moistened.

Lightly coat a griddle or pan with cooking spray. Pour batter by 1/4 cupfuls onto griddle or pan. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is golden brown. Serve with butter and syrup if desired.


Recipe adapted from Taste of Home, December 2014