Pumpkin Pancakes with Yogurt and Dairy Milk Protein

Stir canned pumpkin and yogurt into the batter to add extra flavor and nutrients to your breakfast pancakes with dairy milk protein.

Looking for a different recipe? Click here

PREP TIME: 5 minutes

COOK TIME: 15 minutes

SERVINGS: 4

TOTAL TIME: 20 minutes

Ingredients

1 cup milk

2 eggs

1⁄2 cup canned pumpkin

1⁄2 cup vanilla yogurt

1 1⁄2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon brown sugar

2 teaspoons baking powder1⁄2 teaspoon cinnamon

1⁄2 teaspoon pumpkin spice mix

2 tablespoons melted butter

Related Recipes

Banana Pancakes

Blueberry-Speckled Pancakes

Blueberry-Buckwheat Pancakes

Instructions

1. In a medium mixing bowl, whisk together milk, eggs, pumpkin, and yogurt until smooth.

2. Gradually whisk in flour until just moist.

3. Add sugars, baking powder, and spices.

4. Whisk in melted butter.

5. Lightly coat a griddle or skillet with cooking spray and heat on medium.

6. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles appear on the edges of the pancakes.

7. Remove from the pan, set aside, and keep warm. Repeat with the remaining batter.

8. Serve warm, topped with butter, maple syrup, or whipped cream if desired.