I know I have already blogged plenty about pancakes, but a) ’tis the season and 2) this is a particularly good recipe. So, another pancake recipe. The batter is pretty thick, so make them small so that they cook through; they are light as can be, and even people who don’t really like pumpkin much (including me!) think these are delicious.

They taste great served with applesauce, yogurt, ricotta cheese, or of course maple syrup.

1 c flour
3 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1/4 t nutmeg

1 egg
1 c plain yogurt
1/4 c canned pumpkin puree
2 T butter, melted and cooled

In a large bowl, beat the egg and then stir in remaining wet ingredients. Blend well. Whisk the dry ingredients together in a separate bowl, then stir into the egg mixture until just combined.

Heat a skillet and add a dab of butter. When the skillet’s hot, pour about 1/4 c batter per pancake. Flip when the tops bubble and the edges seem dry. Cook until the other side is golden brown, 2-3 minutes per side.