Breakfast/Brunch

Pumpkin Pancakes with Maple Yogurt Topping

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Ingredients

Pancakes

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 cup 1% Kemps Lowfat Milk
  • 2 tablespoons melted butter
  • 1 egg
  • ½ cup canned pumpkin
  • ½ cup Kemps Vanilla Yogurt

Topping

  • 2 cups Kemps Vanilla Yogurt
  • ¼ cup maple syrup
  • ¼ teaspoon cinnamon

Instructions

  1. In small mixing bowl, briskly combine vanilla yogurt, maple syrup and cinnamon until yogurt becomes looser texture. Set aside.
  2. Combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
  3. In a medium bowl, combine milk, butter, egg, pumpkin and yogurt, mixing well.
  4. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add more milk.
  5. Lightly coat a griddle or skillet with cooking spray and heat on medium.
  6. Using a quarter-cup measure, pour batter onto hot griddle.
  7. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
  8. Serve warm with maple yogurt topping. 
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