3 Tbsp. oil
1 c. yogurt (or sour cream)
1/2 c. pumpkin puree
1/2 c. milk
1 1/2 c. flour
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
These light and fluffy pancakes have just a note of pumpkin. Great for an autumn Sunday brunch.
In a large bowl, combine wet ingredients: eggs, oil, yogurt, pumpkin, and milk.
In a medium bowl, sift together dry ingredients: flour, salt, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients all at once, stirring just enough to combine. (You don't want tough pancakes, so be gentle.)
Heat a griddle over high heat. (We use an electric skillet - turn it all the way up and when the light goes out, it's hot enough.) Spoon batter onto griddle and allow to cook until the bottoms are golden brown. Use a spatula to peek at the bottom side. Flip pancake and cook the other side until those light and fluffy sides do not look wet or gooey.
Serve topped with butter and maple syrup.
Submitted by Tim Grant Contributed on: and modified on Tuesday November 13th, 2007