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Fluffy Pumpkin Pancakes

Fall is in the air and we want all of the pumpkin spice EVERYTHING. Especially when it's in the form of these fluffy pumpkin pancakes! Plus, with wheat flour and some protein-packed Greek yogurt, these are a healthy breakfast perfect for weekends home with the fam.

INGREDIENTS

  • 3/4 cup nonfat Greek yogurt
  • 3/4 cup milk
  • 2 tablespoons butter plus additional for cooking the pancakes
  • 1 ½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup pumpkin purée pure pumpkin; NOT pumpkin pie filling
  • 2 large eggs
  • 2 tablespoons pure maple syrup or granulated sugar or honey
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  • In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

  • In a small bowl or saucepan, melt the butter. Set aside to cool.

  • In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

  • To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

  • Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

  • Melt a little butter on the skillet and scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

  • Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings like chopped toasted pecans and maple syrup.

Photo courtesy of and recipe adapted from Well Plated by Erin