With Fall, pumpkins and pancakes our resident baker Bundt was inspired to whip up a bunch of these pumpkin pancakes last night.  Her kids devoured them, but she can't help but feeling like she forgot something.  Any suggestions to give these a little more kick?  My 2 cents was nuts. 

Pumpkin Pancakes

dry:

1 cup flour

2 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

wet:

1 egg

1 cup low fat plain yogurt (or sour cream--full fat or low)

1/4 cup pumpkin puree

2 tbsp. canola oil

milk

1.     Stir together all dry ingredients

2.     In large bowl, beat the egg. Add yogurt, pumpkin puree and oil

3.     Stir in dry ingredients until just combined

4.     Add milk if you don't like the consistency.

5.     Grease skillet lightly, use 1/4 cup to measure batter, pour onto pan, cook until brown, about 2 minutes per side…cook like regular pancakes!

6.     Serve with cinnamon applesauce