Fluffy Pumpkin Pancakes

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons golden sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash pink Himalayan salt
1 large egg
1/2 cup whole milk
1/3 cup vanilla or maple Pequea Valley Farm yogurt
1/3 cup canned pumpkin
1 tablespoon melted butter
1/8 teaspoon pure vanilla extract
Pure Maple syrup

In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.

Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Kitchen Tips:

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin is not exactly the same as pumpkin puree. Canned pumpkin is typically made of a blend of pumpkin and other winter squashes, while pumpkin puree is 100% pumpkin. Canned pumpkin and pumpkin puree can be used interchangeably and are preferred in baking as opposed to fresh pumpkin. Not only is canned pumpkin convenient and already prepared for use, but its overall flavor and texture is more balanced in the final product. Read more about our canned versus fresh pumpkin test.

What’s the trick to fluffy pancakes?

The trick to fluffy pancakes is to not overmix the batter, which can develop the gluten and make the pancakes tough and flat. If you still see some streaks of flour, that’s good! The flour will incorporate into your pancakes as they heat up on the griddle.