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Pumpkin Pancakes

November 12, 2011

Pumpkin Pancakes188

~ Mary ~

Here’s a cute story from our last visit with Godchild “Smidge”. She was going into an almost three hour long nap and Stephanie (mom) said “I always get a little anxious when her naps go on for a long time.  I know I should be happy, but I can’t wait until she wakes up to see what she’s learned, because it increases so much on a daily basis!”

Pumpkin Pancake 191
And if you met this precious nugget you’d get excited for her to wake up too!

These are another delicious additon to our pancake arsenal.

Pumpkin Pancakes

In a bowl stir to combine, then set aside:

2 Cups Flour
1 1/2 tsp Baking Soda
1 tsp Salt
2 Tbsp Pumpkin Pie Seasoning

In a separate bowl whisk together:

3 Eggs
1 1/2 Cups Canned Pumpkin Puree
1 Cup Plain Yogurt
1/2 Cup Milk
1/3 Cup Brown Sugar
1 Tbsp Vanilla

Combine dry and wet ingredients, if it seems too thick continue to add more milk (up to another 1/2 Cup).  Do try not to over-mix the batter.
Lightly oil or spray a large skillet and cook over med to med-low heat.
About 1/4 cup of batter works best.

.
Maple Cream Topping
With a blender mix equal parts of
Cream Cheese
Real Maple Syrup
Add syrup until you reach your desired consistency

2 Comments leave one →
  1. November 16, 2011 11:23 am

    So adorable!! I made pumpkin pancakes today too, except with apple sauce and almond flour – yours look way better though! 😀

  2. November 16, 2011 11:35 am

    Mmm…looks like a good pumpkin pancake recipe…love the use of yogurt in the batter. Your image of the pancake stack looks so inviting! 🙂

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