Pumpkin Pancakes

• 2 cups unbleached all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon cinnamon (I suggest increasing this to 1 tsp)
• 1/2 teaspoon vanilla (I suggest increasing this to 1 tsp)
• 1/4 teaspoon nutmeg (optional)
• 3 eggs
• 1 cup plain yogurt
• 3/4 cup milk
• 1 cup canned pumpkin

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices.
2. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree; mix well.
3. Pour the egg mixture into the flour mixture and stir until just blended.
4. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake.
5. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

flour, sugar, salt, baking powder, baking soda, cinnamon, vanilla, nutmeg, eggs, plain yogurt, milk, pumpkin

Taken from www.food.com/recipe/pumpkin-pancakes-320742 (may not work)