Fluffy Pumpkin Spice Pancakes

by SundayBrunchClub
Prep: 20m
Cook: 10m
baked good, vegetarian
Fluffy Pumpkin Spice Pancakes - Image

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Ingredients
Servings:2
1/3cupall-purpose flour
1/3cupwhole wheat flour
2tbspsugar
1/2tspbaking powder
1/2tspbaking soda
1/4tsppumpkin pie spice
1/8tspground cinnamon
salt
1egg
1/2cupmilk
1/3cupvanilla yogurt
1/3cuppumpkin puree
1tbspcanola oil
1/8tspvanilla extract
maple syrup
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the dry ingredients

    In a bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and a dash of salt.

  1. 2

    Whisk the wet ingredients

    In another bowl, whisk the egg (bring it to room temperature first), milk, vanilla yogurt, pumpkin puree, canola oil, and vanilla extract until blended. Pour into the dry ingredients and stir just until moistened — a few lumps are perfectly fine, so resist the urge to overmix.

  2. 3

    Cook on the griddle

    Lightly coat a griddle with cooking spray and preheat over medium heat. Pour the batter by 1/3 cupfuls onto the griddle. Cook until the bubbles on top begin to pop, then turn and cook until golden brown on the second side.

  3. 4

    Serve warm

    Stack them up and serve warm with plenty of maple syrup.

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Fluffy Pumpkin Spice Pancakes

Created by: SundayBrunchClub

Prep Time: 20m
Cook Time: 10m
Servings: 2

Ingredients

  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp ground cinnamon
  • salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup pumpkin puree
  • 1 tbsp canola oil
  • 1/8 tsp vanilla extract
  • maple syrup

Instructions

  1. Mix the dry ingredientsIn a bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and a dash of salt.
  2. Whisk the wet ingredientsIn another bowl, whisk the egg (bring it to room temperature first), milk, vanilla yogurt, pumpkin puree, canola oil, and vanilla extract until blended. Pour into the dry ingredients and stir just until moistened — a few lumps are perfectly fine, so resist the urge to overmix.
  3. Cook on the griddleLightly coat a griddle with cooking spray and preheat over medium heat. Pour the batter by 1/3 cupfuls onto the griddle. Cook until the bubbles on top begin to pop, then turn and cook until golden brown on the second side.
  4. Serve warmStack them up and serve warm with plenty of maple syrup.

Notes & Tips

This is my lazy-Sunday move when the mornings start turning cool — the whole kitchen smells like fall. The batter comes together in the time it takes the coffee to brew, and the little bit of whole wheat flour and vanilla yogurt keeps them tender without weighing them down. Make-ahead tip: whisk the dry ingredients into a jar the night before so all you're doing half-asleep is stirring in the wet. Serve with warm maple syrup, a dusting of powdered sugar, and a pot of good coffee. No rush.