Whole Wheat Pumpkin Spice Pancakes

Method

1. In a medium bowl, combine the Greek yogurt and milk. Let it sit for 5 minutes.
2. Melt the butter in a small bowl or saucepan and set aside to cool slightly.
3. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
4. To the yogurt and milk mixture, add the pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk until smooth. Then, whisk in the cooled melted butter.
5. Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a wooden spoon or spatula just until the flour is incorporated. Do not overmix; lumps are okay. Let the batter rest while you preheat your cooking surface.
6. To cook the pancakes: If keeping pancakes warm, preheat your oven to 200°F and line a baking sheet with parchment paper. Heat an electric griddle to 350°F, or warm a large nonstick or cast iron skillet over medium-low heat for several minutes until fully preheated.
7. Lightly grease the skillet with butter or nonstick spray. Scoop about 1/4 cup of batter per pancake, leaving space between them. Cook for about 4 minutes on the first side, until bubbles appear on the surface and the edges look dry. Flip and cook for another 2-3 minutes, until golden brown and cooked through. Adjust heat if they brown too quickly.
8. Continue with the remaining batter, adding more butter or spray as needed. Keep cooked pancakes warm in the oven. Serve immediately with your favorite toppings.