Best described in three words: fluffy, flavorful, and filling (haha, so cliche, I know). 😉 These Pumpkin Pancakes are a new favorite at our house!
For the record, I’m usually not as obsessed with pumpkin as I have been this fall. I don’t know what has gotten into me. I like pumpkin, but I might make one or two things with it during a typical fall season. This year I’ve been coming up with one pumpkin recipe after another. It must be a phase.
These past few days I’ve gotten up around 5:00 in the morning, earlier than usual. (Six a.m. is when I typically wake up.) I’ve decided that I like it. I may feel more tired initially, but once I get to moving around and working on things it’s amazing how much more I can get accomplished with that extra hour of complete silence and darkness in the morning. I mean, it’s pretty quiet around here anyway since I don’t have any kids (yet), but there’s something about the early morning hours that really aids concentration and focus on certain things. Oh, and I like listening to the owls. One was sitting in a tree close to our house around 6 a.m., calling “Hoo…hoo…hoo-hoo!” into the darkness.
I found out this morning that tonight (Friday night, 10/20) and tomorrow night are when the Orionid meteor shower is supposed to peak! I’m told that the meteors will be most visible between midnight and 2 a.m., and the fact that it is just one day after the new moon means the visibility will be excellent (assuming the clouds stay away). Even though I’ve seen a few “shooting stars” here and there, I have never stayed up to watch a meteor shower before. I’m seriously considering it tonight. Either that, or I may go to sleep for awhile and set an alarm for around 1:00 a.m. to get up and watch the debris from Halley’s comet hit our atmosphere and streak across the sky. Anyone else staying up to watch?
After going to bed so late I will definitely need some pancakes tomorrow, haha. I love to get up early, but I’m not so sure how I’ll be feeling if I go to bed at 2 a.m. (this could be scary).
In fact, some of these Pumpkin Pancakes might be in order, if I go to the store for more pumpkin! Or maybe some pumpkin waffles…hmmm… *light bulb blinks above Katherine’s head briefly before flickering out* Ummm…don’t look at the light bulb; it does that.
The pumpkin spice flavor of these pancakes goes perfectly with maple syrup. I added a hint of molasses to the batter as well to give the pancakes more flavor and bring out the spices. The yogurt makes them extra filling!
For the record, Casey officially declared these some of the best pancakes I’ve ever made! That always makes my day. 🙂
Fluffy Pumpkin Yogurt Pancakes
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/2 cup pumpkin
- 1/2 cup Greek yogurt
- 1 egg
- 2 Tablespoons olive oil
- 1 Tablespoon Sucanat OR honey
- 1 Tablespoon molasses
In a medium sized bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and allspice. Add pumpkin, yogurt, egg, olive oil, Sucanat (or honey), and molasses. Stir until well combined. Note: batter will be thick! Drop by 1/3 cupfuls onto a skillet over medium-low heat. (Be careful not to have the heat up too high because these pancakes take a little longer to cook inside and you don’t want to burn the edges.) Cook until underside is golden brown, flip, and cook until other side is golden brown. Serve!
~K in the Kitchen