Pumpkin Pancakes with Yogurt

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Yields: 12-4 inch Pancakes

Lyn's notes: Sounds like a weird combination of ingredients, but these are really good! They also freeze well.