Pumpkin Pancakes
These thick and moist pumpkin pancakes incorporate reduced pumpkin puree and a generous amount of spices for a pumpkin-forward flavor. Yogurt and pumpkin puree help make these naturally higher in protein and fiber for a cozy fall breakfast!
Servings: 8 pancakes
Ingredients
- 1 cup pumpkin puree
- 2 tsp cinnamon
- 1 tsp powdered ginger
- 1/4 tsp nutmeg
- pinch of cloves
- 3/4 cup cup plain Greek yogurt any fat content
- 1 large egg
- 3 tbsp brown sugar light or dark brown
- 2 tbsp neutral oil
- 2 tbsp water or milk
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 cups all-purpose flour
- Butter, for cooking the pancakes
- Yogurt, whipped cream and candied walnuts for topping, optional
Instructions
- In a medium pan, combine 1 cup pumpkin puree, 2 tsp cinnamon, 1 tsp powdered ginger, 1/4 tsp nutmeg and pinch of cloves. Cook over medium heat for 3-5 minutes, stirring often, until darkened and reduced by about 1/3 (around 85g if you want to measure).
- Add reduced puree to a mixing bowl. Add 3/4 cup cup plain Greek yogurt, 1 large egg, 3 tbsp brown sugar, 2 tbsp neutral oil, 2 tbsp water or milk, 1.5 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt and whisk to combine.
- Lastly, fold in 1 1/4 cups all-purpose flour until just combined--the batter should be slightly lumpy and thick but still pourable. If needed, add an additional tbsp of water to loosen the batter.
- Set a large skillet over medium heat. Once hot, let a knob of butter melt until sizzling. Scoop 1/4 cup batter into the pan per pancake, leaving an inch or two of space between each. Cook for 1-2 minutes until the bottom is golden, the top is matte and a few bubbles are popping to the surface.
- Flip each pancake and cook for another minute. Then add a splash of water to the pan, cover and steam until water has evaporated (about another minute or two). Serve pancakes warm with more yogurt, maple syrup and candied walnuts if desired!