I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas. It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas.
I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result. Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert. These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week! Hope you and yours enjoy them as much as we do. ~Robin
- 2 c. plain nonfat Greek yogurt
- 1 c. pumpkin puree
- 1 c. all-purpose flour
- 2 tsp. baking soda
- ¾ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. (or very slightly more) ground nutmeg
- ¼ c. plus 1 T. sugar
- 1 tsp. salt
- 4 eggs, slightly beaten
- 1 tsp. vanilla
- Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
- Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.
- Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.
WW Freestyle Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.