Pumpkin Pie Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-10 pancakes
These Pumpkin Pie Pancakes made with yogurt will have you celebrating that summer is almost over!
For the Pumpkin Pie Pancakes
  • 1 cup unbleached all-purpose flour
  • ½ cup unbleached whole wheat flour
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 tablespoons pure maple syrup
  • ½ cup Stonyfield Banilla Yogurt
  • ¼ cup pure pumpkin puree
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon all-spice
  • Unsalted butter
For the Spiced Vanilla Bean Yogurt Topping
  • ½ cup Stonyfield Banilla Yogurt
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon nutmeg
  • ½ teaspoon fresh orange zest
  1. Sift together all the dry ingredients. Set aside.
  2. In a separate bowl, whisk together the syrup, yogurt, pumpkin, milk, eggs, and vanilla.
  3. Add the wet ingredients to the dry and gently mix just until incorporated. Lumpy batter makes fluffy pancakes, so DO NOT over-mix.
  4. To make the topping, just whisk together the yogurt, vanilla bean paste, nutmeg, and orange zest. Serve over warm pumpkin pancakes!
This recipe is adapted from Ina Garten's Banana Sour Cream Pancakes found here: http://www.foodnetwork.com/recipes/ina-garten/banana-sour-cream-pancakes-recipe/index.html
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2013/09/pumpkin-pie-pancakes-stonyfield-cook-a-thon.html