Perfect Pumpkin Pancakes

Pumpkin Pancakes... I. Love. You. Look at the beautiful orange color!

I'm gonna keep this post short and sweet... like the delicious stack of pumpkin pancakes that I had for breakfast yesterday... recipe to follow ;) I know, yet another pumpkin recipe, and I'll make no apologies. Autumn does this to me, and honestly, doesn't everything taste so much better with a little pumpkin spice.

This weekend... my oldest brother, his sweet wife, and my absolutely adorable nine month old niece came to visit all the way from Birmingham, AL. My mom decided to whip up a special Saturday morning breakfast... pumpkin pancakes, oh my! I thought this might be the perfect opportunity to test out some of the Greek yogurt that Chobani sent me. I had seen pancake recipes before using yogurt... so why not pumpkin pancakes? And why not Greek yogurt? If you wanna know why I've gone Cho-razy over Chobani, then check out my previous post, Ode to a Grecian Yogurt.

I chose the 2% Plain Chobani Greek yogurt for this recipe

 The result? Awesome-town USA! These pancakes were so moist, fluffy, delightful... and perfectly pumpkin! I highly recommend! I'll definitely add yogurt to pancake mix from now on!

Perfect Pumpkin Pancakes

1 C. All-purpose flour
1/4 C. white sugar
1 1/4 tsp baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp cinnamon
1 C. buttermilk**
1/4 C vegetable oil
1 whole egg
3/4 C. canned pumpkin puree
1 (6 oz.) contain of Chobani 2% Plain Greek Yogurt

- Mix all dry ingredients together thoroughly.
- Add the buttermilk, oil, and egg. Whisk all ingredients until thoroughly blended,
- In a separate bowl, add the yogurt to the pumpkin puree. Stir until blended.
- Add the pumpkin and yogurt mixture to the pancake batter and mix well.

Pumpkin mixed with yogurt...

Finished pumpkin pancake batter, ready for the griddle!

- Head griddle or skillet on medium heat. Spray lightly with nonstick cooking spray.
- Using a laddle or small measuring cup, pour a small portion of batter on the griddle/skillet to form your pancakes.
- Once bubbles begin to appear, gently flip the pancaked. Finish cooking until nice and golden brown on both sides.
- Enjoy with a drizzle of REAL maple syrup or some agave nectar (sorry, but the Aunt Jemima and Eggo brand contains HFC... high fructose corn syrup, which is not cool!) Mmm! ENJOY!

My mom was the short order cook for the day, so I took the time to relax and hang out with the fam...

Jordan (my lovely sister-in-law) and Alex (my brother) enjoyed the pancakes... with a side of fresh fruit.

My preggers sister was a fan of the pancakes, and apparently the coffee creamer.

**Did you know that you don't need to run out for buttermilk when a recipe calls for it? I have a solution that will save you the extra trip to the grocery store... and unnecessary calories and fat. You ready for this? MAKE IT YOURSELF! Yea, seriously... all you need is whatever milk you have on hand and some lemon juice or white distilled vinegar. Essentially buttermilk is just fermented milk caused by the presence of acid... which gives buttermilk the tart flavor. Here's a simple way to make your own... this is what we did for the pancakes we made yesterday.

Take your 1 C. liquid measuring cup and pour in 1 Tb. of lemon juice or white vinegar. Then add enough milk to fill to the 1 C. line (essentially you'll be using just under 1 C. of milk.) Let stand for 5 minutes... use as recipe directs. 

I thought my little niece, Ruthie, might want to try the leftover remnants of yogurt inside the container...

I think she was more impressed with the fun container...

Doesn't this look like an ad?

 

Well, that's all for now friends! Hope yall had a wonderful weekend! I know I did! :)

Yogurt