What a perfect time to make these! These are such a great Fall breakfast, they are so yummy and fluffy. You can serve them any way you want but I like to sprinkle cinnamon and sugar on them with some whip cream...Mmmm.
1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp salt
2/4 tsp cinnamon
1/4 tsp nutmeg
1 cup plain low fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled
In a bowl stir together all the dry ingredients. In a large bowl beat the egg for 30 seconds. Add the yogurt, pumpkin and 2 Tbs melted butter, add the dry and beat all together.
Grease a skillet with 1 Tbs butter. Pour 1/4 cup batter per pancake, flip when the top bubbles and the edges are slightly dry. Cook about 2 minutes per side.