Pancakes are a universal favorite, especially in the fall when the temperature begins to drop. Easy to make and delicious, pumpkin yogurt pancakes are a swift, healthy, and active breakfast that will keep you full all morning.
Serving: 6
Calories: 80-100 per pancake
Cooking time – 20 Minutes; Preparation time – 10 Minutes
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tbsp sugar (you can add or remove sugar as per your liking)
¼ tbsp salt
¼ tsp cinnamon
2 whole eggs
1 cup Greek yogurt
½ cup pumpkin purée
¾ cup milk (any kind)
Preparation:
- In a large bowl, whisk together all the dry ingredients.
- Beat the eggs in another bowl while combining the yogurt, milk, and pumpkin purée.
- Add the egg mixture into the large bowl of dry ingredients and mix well, blend it to form a lump-free smooth batter.
- Preheat a skillet over medium heat and grease with butter or oil. Make sure the skillet is very hot before you start cooking your pancakes to get a better result.
- Using a spoon, spread a small amount of the batter onto the skillet in a circular motion. Over medium heat, cook pancakes slowly for around 3 minutes before flipping—once tiny bubbles appear on the top of the batter. If necessary, flip and cook for a further minute or more. Repeat until all the batter has been used. Do not crank the heat up too high or they may burn.
Fresh fruits and your preferred toppings, such as syrup, whipped cream, caramel, or chocolate chips, go great with pumpkin yogurt pancakes. It can also be consumed on its own, and the fall season makes it the ideal crowd-pleaser. You can eat it whenever you want by serving it hot or by freezing it for later.
Jeny Sara Varghese | Contributing Writer
