Pumpkin Buttermilk Pancakes with Cinnamon-Honey Yogurt


1 1/4 cups all-purpose flour

1/4 cup chopped pecans, toasted and divided

2 1/4 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1/4 teaspoon salt

1 cup buttermilk

1/4 cup packed dark brown sugar

1 tablespoon vegetable oil

2 large eggs, lightly beaten

1 teaspoon vanilla extract

¾ cup canned pumpkin

Cinnamon-Honey Yogurt

¼ cup honey

1 cup Greek style vanilla yogurt

½ teaspoon ground cinnamon


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pecans, baking powder, spices, and salt in a large bowl. Combine buttermilk and next 5 ingredients (buttermilk through vanilla); add to flour mixture, stirring until smooth. Stir in pumpkin.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Top pancakes with cinnamon honey yogurt or maple syrup.

About 270 calories; 8 grams fat; 43 grams carbohydrates; 3 grams fiber

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