This is a great recipe for using up any cans of pumpkin you have laying around from Thanksgiving. Or maybe you are one of those freaks who cooks from FRESH pumpkin (just kidding ... I admire you). Either way, these rock. And kids will probably dig 'em.
1 cup flour
3 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
3/4 t cinnamon
1/4 t nutmeg
1 cup plain low-fat yogurt (or sour cream)
1/4 cup canned pumpkin puree
2 T butter, melted and cooled, plus 1 T for the skillet
I'm assuming ya'll know how to cook a pancake, so this is the basic recipe for what to mix together.
Beat the egg til fluffly, then add yogurt, pumpkin and 2 T melted butter and beat well. Stir in dry ingredients and mix until combined. Cook those pancakes in a hot buttered skillet!