Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!
Mix all dry ingredients in one bowl, set aside. Mix all wet ingredients in one bowl, set aside. Add wet ingredients to dry ingredients and mix until just combined.
Preheat griddle over medium heat. Grease with butter or non-stick spray if needed.
Add 1/4 cup batter for each pancake to the griddle.
Cook pancakes slowly over medium heat for approximately 3 minutes, flipping after little bubbles show on the top of the batter. Flip and cook another minute or more if needed. *Do not turn heat too high or they will burn* Repeat until all batter is used.
Makes about 10-12 pancakes, but you can easily double or triple the recipe.
Nutritional info per serving (1 pancake): 72 calories, 1g fat, 14g carbohydrate, 1g fiber, 3g protein.
**I used 2% milk to calculate the nutritional info above.