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Pumpkin Pancakes


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Pumpkin Pancakes


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Pumpkin Pancakes


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


4 Servings


    For the Topping:

    • 2 cups low fat vanilla yogurt
    • 1 cup raisins

    For the pancakes:

    • 1 cup all-purpose flour
    • 1 tablespoon sugar
    • 2 teaspoons baking powder
    • ½ teaspoon cinnamon
    • 1 cup 1% low fat milk
    • 2 tablespoons melted butter
    • 1 egg
    • ½ cup canned pumpkin
    • ½ cup low fat vanilla yogurt


    In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

    In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

    Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

    Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.


    Source: National Dairy Council


    Servings Per Recipe: 4 Servings

    Amount Per Serving

    • Calories: 490
    • Total Fat: 10g
    • Cholesterol: 80mg
    • Sodium: 490mg
    • Total Carbs: 86g
    • Protein: 16g


    About Joy of Kosher


    JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

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