This festive combination of high-fiber whole wheat flour and canned pumpkin, creamy high-protein Greek yogurt, and a delicious medley of fall spices will give your little ghouls and goblins the energy they need for all their fun-filled Halloween activities! These pancakes are easy-to-make, wholesomely nutritious, and packed with your favorite flavors of the Fall season.

Ingredients:

•  ¾ cup nonfat Greek yogurt
• ¾ cup milk
•  2 tablespoons butter plus additional for cooking the pancakes
• 1 ½ cups whole wheat flour
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
•  ¾ teaspoons ground cinnamon
• ½ teaspoon ground ginger
•  ⅛ teaspoon ground nutmeg
•  ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon pure vanilla extract
• FOR SERVING (Optional):
• Pure maple syrup
• Butter
• Chopped toasted pecans
• Vanilla greek yogurt

Instructions:

In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

In a small bowl or saucepan, melt the butter. Set aside to cool.

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.

Melt a little butter on the skillet, or coat with nonstick spray. Scoop the batter into 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

Resource: https://www.wellplated.com/healthy-pumpkin-pancakes-recipe/