Recipe

Step 1:

To a medium bowl add the vanilla skyr, pumpkin puree, egg, and milk, then whisk until smooth and set aside.

Step 2:

To a large bowl, whisk together the flour, sugar, baking soda, pumpkin spice, nutmeg, and salt until well combined.

Step 3:

Make a well in the center of the dry mixture, then pour in the wet ingredients. Gently mix the batter together until just combined; do not over mix. A few lumps in the mixture should remain.

Step 4:

Set a skillet over medium heat. Once warm, lightly butter the pan, and spoon about a 1/4 cup of batter into the pan. The mixture is on the thicker side, so slightly spread the mixture as needed to form a 5-inch wide pancake. Set a skillet over medium heat. Once warm, lightly butter the pan, and spoon about a 1/4 cup of batter into the pan. The mixture is on the thicker side, so slightly spread the mixture as needed to form a 5-inch wide pancake.

Step 5:

Cook the pancake until the edges appear to be a little dry. Quickly flip the pancake and cook the other side until golden brown.

Step 6:

Repeat this process for the remaining batter, making sure to butter the skillet in between each pancake.

Step 7:

Serve warm with Vanilla Skyr, maple syrup, and candied or toasted pecans.