Pumpkin Pancakes

Just because a recipe sounds similar, there may be a few different ingredients making the two dishes taste completely different.  One or two ingredients can change the texture, flavor, and overall satisfaction of a dish.  Even more reason to try recipes again - just change one or two items and you make like your new creation even better! 

I previously posted Pumpkin Spice Pancakes which used pancake/biscuit mix.  This version of pumpkin pancakes is made from scratch - using flour, baking soda, and baking powder.  To add a bit more healthfulness and texture, Pumpkin Pancakes also has whole wheat flour. 

Pumpkin Pancakes

Serves 6

1 cup flour

1 cup whole wheat flour

6 tablespoons sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon 

Dash salt

1 1/2 cup skim milk

1 cup non-fat vanilla yogurt

1 cup canned pumpkin

3 eggs, lightly beaten

3 tablespoons canola oil

1/2 teaspoon vanilla extract

In a large bowl, combine the first eight ingredients. In another bowl, whisk the milk, yogurt, pumpkin, eggs, 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.