Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- 1 large egg
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Step 2: In a separate bowl, combine the pumpkin puree, Greek yogurt, and egg. Whisk until smooth.
- Step 3: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 5: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Step 6: Serve immediately with your favorite toppings such as maple syrup, nuts, or a dollop of Greek yogurt.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat refrigerated pancakes in a toaster or microwave until warmed through.
- Try topping these with toasted pecans and a drizzle of honey for added texture and sweetness.
- For extra fluffy pancakes, avoid overmixing the batter – a few small lumps are perfectly fine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American