Pumpkin Pancakes Kristine Benishek writes, “The pumpkin makes these pancakes light and moist. They have a subtle pumpkin flavor with just enough pumpkin to be able to taste and enjoy. If you have PUMPKIN PIE SPICE on hand, you can replace the last three spices in this recipe with that instead.” 1 large egg, beaten 1/4 Cup vanilla yogurt (or 1/4 cup plain yogurt plus 1/4 tsp. PURE VANILLA EXTRACT) 3/4 Cup milk 3/4 Cup canned pumpkin 2 TB. butter, melted 1 Cup light baking flour 1/4 tsp. salt 2 TB. brown sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. CINNAMON 1/4 tsp. NUTMEG 1/2 tsp. POWDERED GINGER

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