Pumpkin Pie Pancakes


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


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.)
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.


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.



12 medium pancakes


Sunday, October 23, 2011 - 2:10pm


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