Pumpkin Pancakes Recipe

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla. Slowly drizzle in the melted butter (or alternative), whisking until smooth.

Pour wet ingredients into dry ingredients, folding to incorporate well.

Heat a large skillet or griddle over medium-low heat. Grease with the oil or butter of your choice. ( I find a combo of butter and olive oil works well ( or use straight coconut oil, or ghee).

Spoon ¼ cup portions with space for spreading. I recommend doing one tester pancake to get the temperature right. Cook for roughly 2-3 minutes, gently flip, then cook for 2-3 minutes more, until puffed and cooked through. If they are getting too dark before cooking all the way through, lower the heat or pull them a little early and finish cooking them through on a sheet pan in the 300F oven. Either serve as you make them or keep them warm in a 300F oven until serving.