Pumpkin Pancakes

2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin


In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, 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 ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break.