Popular Pumpkin Griddle Cakes

5.0(9)

The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.

by januarybride·published 2008-08-21

Open original recipe

Breakfast

Servings

12 pancakes, 6 serving(s)

Total time

25 min

prep 5 min

Calories / serving

313 kcal

Ingredients (12)

serves

2 cups unbleached all-purpose flourunbleached-all-purpose-flour
1/2 cup sugarsugar
1/2 teaspoon saltsalt
2 teaspoons baking powderbaking-powder
2 teaspoons baking sodabaking-soda
1/2 teaspoon cinnamon (I suggest increasing this to 1 tsp)cinnamon
1/2 teaspoon vanilla (I suggest increasing this to 1 tsp)vanilla
1/4 teaspoon nutmeg (optional)nutmeg
3 eggsegg
1 cup plain yogurtyogurt
3/4 cup milkmilk
1 cup canned pumpkincanned-pumpkin

Instructions (5 steps)

01In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
02In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
03Pour the egg mixture into the flour mixture and stir until just blended.
04

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.