I love all things pumpkin. Let me just get that out of the way first. This is a batter like my Blueberry Pancakes if you’ve made those before. I just made a few changes to turn it into an awesome fall breakfast experience! These pancakes are filling, don’t need any oil (because of the yogurt), have some veggies involved (pumpkin), and really aren’t going to put a wrinkle in your nutrition plan. You could totally use all whole wheat flour, oat flour, or whatever you want but the blend of half white and half wheat work well for pancakes. It keeps a nice texture and doesn’t have as harsh of a wheat taste. This is helpful with kids especially. Did I mention these are toddler approved?? I was watching 3 tots while I created this little winner. They gobbled them up!
1/2 c. whole wheat flour
1/2 c. all purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. plain greek yogurt (I use 2% FAGE)
3/4 c. 100% pure canned pumpkin
1 T. honey
1 T. vanilla extract
2 large eggs
1-3 tablespoons milk or almond milk (if needed)
Mix dry ingredients, mix wet ingredients in a separate bowl and whisk until smooth. Add milk 1 tablespoon at a time as needed. Batter will be thick but we want it to be smooth and able to be scooped and dropped into the skillet. I usually end up using about 1 tablespoon-sometimes 2 depending on the weather 😉
Stir wet ingredients into the dry ingredients. Grease (I use coconut oil) a griddle or or skillet stove top over medium heat (I do 350 on my electric griddle). Drop batter a scoop of batter and spread out a little (batter is thick but we want it to cook through). Once bubbles start to come through the pancake it is ready to flip. Be patient, since the batter is thick this may take a couple minutes but its worth it! Once completely cooked enjoy with a little pure maple syrup.I love these pancakes! I hope you do too ♥ Let me know how it goes for you.