30 Minutes or Less
Recipes
Ingredients for the Topping
2 cups vanilla yogurt
1 cup raisins
Ingredients for the Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
2 tablespoons butter, melted
1/2 cup canned pumpkin
1/2 cup vanilla yogurt
Preparation
01For the topping: In a small mixing bowl, combine yogurt and raisins and mix together until yogurt becomes a looser texture. Set aside.
02For the pancakes, combine flour, sugar, baking powder, and cinnamon in a large mixing bowl.
03In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt; mix well.
04Add wet ingredients to the flour mixture and stir just until moist. Do not overmix. Batter may be lumpy. For a thinner batter, add milk.
05Lightly coat a griddle or skillet with cooking spray and heat over medium heat. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to form, then flip pancakes, and cook until golden.
06Serve warm, topped with yogurt-raisin mixture and a dusting of cinnamon.
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