1cupplain yogurtGreek preferred but can use regular
In a bowl mix together flour, brown sugar, baking powder, pumpkin pie spice and salt. Stir with a whisk or a fork until it is mixed well. Set aside.
In a mixing bowl whisk together pumpkin puree and yogurt for about 20 seconds, until combined.Add in milk and whisk until combined, about 20 seconds.
Add in vanilla extract and eggs. Mix with a whisk for about 20-30 seconds until it is mixed well.
Pour the dry ingredients into the wet ingredients. Whisk until it is just completely incorporated. Do not over mix and small lumps are ok.
Heat a griddle if using a griddle to 375. If using a flat pan, heat on stove top over medium heat.
Pour batter in small amounts (we use ⅓ cup for each pancake) onto the pan or griddle.
Cook for about 1½ minutes until you see bubbles in the pancakes (often look like holes.) Flip carefully.
Cook for another 1½ minutes until the bottoms are a light to medium golden brown.
Remove from heat and place foil loosely over them until all pancakes are cooked. Enjoy with your favorite toppings!
Nutritional values are estimated and so are the number of pancakes. We get about 13 pancakes but it depends on the amount of batter used for each one.For the flour - For pancakes I make the flour a heavy cup by scooping it out of the container with the measuring cup and then leveling it off. You can add more if your batter is too thin or more milk if your batter is too thick, but 2 heavy cups scooped out of the container should be good.For the baking powder - This makes a slightly dense pancake and they are really delicious this way! But if you prefer, you can leave out the baking powder and use 1 teaspoon of baking soda. They don't rise quite as much as with the baking powder, but they are not dense when you use the baking soda. Delicious both ways but we think with the baking powder is better.For the yogurt - Greek yogurt is best and a little thicker, but we have used regular yogurt also with no problems.