Ingredients
250 ml whole milk
230 gr flour
180 gr pumpkin puree
50 gr yogurt
40 gr light brown sugar
10 gr baking powder
5 gr salt
5 gr pumpkin spice
5 gr vanilla
3 gr cinnamon
2 free range eggs
Butter
Maple Syrup
Tools
Bowl
Mixer
Directions
Step 1
In a bowl mix milk, yogurt, pumpkin puree.
250 ml whole milk
50 gr yogurt
180 gr pumpkin puree
Bowl
Step 2
Add the eggs and vanilla and stir well. Set aside.
2 free range eggs
5 gr vanilla
Step 3
In a separate bowl mix flour, sugar, baking powder, salt, pumpkin spice, and cinnamon.
230 gr flour
10 gr baking powder
5 gr salt
5 gr pumpkin spice
3 gr cinnamon
Mixer
Step 4
Add the wet ingredients into the dry ingredients. Mix just until incorporated, don't over mix, we don't want to develop gluten.
Step 5
Heat a flat pan on medium-low heat.
Step 6
Add a tbs of butter and pour the batter.
Butter
Step 7
Let the pancakes cook for 3 min, then flip and cook for another 3 min on the other side.
Step 8
Stuck the pancakes on top of each other, add a piece of butter, and shower with maple syrup.
Butter
Maple Syrup
