In a large bowl, combine the first eight ingredients. In another
bowl, whisk the milk, yogurt, pumpkin, egg, oil and vanilla; stir into
dry ingredients just until moistened.
Pour batter by 1/2 cupfuls onto a hot griddle coated with cooking
spray; turn when bubbles form on top. Cook until the second side is
golden brown. Serve with syrup. Yield- 4 pancakes.
Nutrition Facts- 2 pancakes (calculated without syrup) equals 360
calories, 11 g fat (2 g saturated fat), 109 mg cholesterol, 579 mg
sodium, 55 g carbohydrate, 5 g fiber, 13 g protein.
Originally Submitted
1/2/2012
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