Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter (melted, plus more for frying pancakes (or olive oil))
  • 2 eggs
  • 1 cup milk (preferably whole)
  • 1/2 cup plain yogurt (Greek or regular is fine)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (or honey)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 15 oz. canned pumpkin
  • 1 teaspoon pumpkin pie spice (see notes)
  • 1 .5 cups whole wheat pastry flour
  • maple syrup, fresh fruit, pecans, or other fixings

Instruction

  • In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin. Mix well using a whisk.
  • Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
  • Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
  • When edges begin to look cooked, use a large spatula to flip the pancake quickly.
  • Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
  • Top with maple syrup and fixings, and enjoy!