Pumpkin Pancakes

Delivering just the right amount of pumpkin warmth, all you need is an Ellenos Pumpkin Pie yogurt cup and a few pantry staples to create delicious pancakes! Perfect for prepping for the week or a yummy weekend breakfast to celebrate the fall season.

Ingredients:

• 1 7oz cup Ellenos Pumpkin Pie yogurt (remove the topper and enjoy as a snack while cooking!)
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1/3 cup whole milk
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• Nonstick spray or oil, for coating pan

Equipment:

• Mixing bowls
• Fry pan or griddle

Instructions

1. Prepare your dry ingredients. In a medium mixing bowl, whisk together the flour, white sugar, baking powder, baking soda, and salt. Set aside.
2. Prepare your wet ingredients. In a separate mixing bowl, whisk together the Ellenos Pumpkin Pie yogurt, milk, melted butter, and eggs.
3. Pour your wet ingredients over your dry ingredients and gently fold the mixture, rotating and scraping the bowl as you go, until completely uniform.
4. Set pancake batter aside while you prepare your pancake griddle.
5. Heat a griddle or large frying pan over medium-high heat. Rotate regularly to ensure even distribution of heat.
6. Once the pan is hot, turn the heat down to medium and maintain a hot surface (adjusting the heat and maintaining an even pan temperature is the key to perfect pancakes!).
7. Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes. Cook over medium heat until bubbles form on the surface of the cakes, about 2 minutes.
8. Using a spatula, flip the cakes over and cook until they are golden brown on the other side (about 2 minutes).
9. Working in batches, continue cooking pancakes with the rest of the batter. Be sure not to overcrowd your pan.
10. Serve pancakes warm with butter, syrup, or jam, as desired. Leftovers can be kept in an airtight container, refrigerated, for up to 3 days.