Healthy Pumpkin Pancakes

Directions

1. 1
   In a large mixing bowl, combine butter (2 tablespoons), eggs (2), milk (1 cup), yogurt (1/2 cup), vanilla extract (1 teaspoon), honey (2 tablespoons), baking powder (1 tablespoon), kosher salt (1/2 teaspoon), pumpkin pie spice (1 teaspoon), and canned pumpkin.
2. 2
   Mix well using a whisk.
3. 3
   Add flour (1.5 cups) and stir until just combined (do not overwork, or pancakes will be dense).
4. 4
   Heat a skillet over medium heat until hot. Melt 1/2 tablespoon butter in it, and spoon 1/4 cup of batter (or 1/2 cup for larger pancakes) into skillet for each pancake. Because the batter is a bit more dense than traditional pancakes, I recommend using a wooden spoon, the back of the measuring cup, or spatula to smooth out the top to create a thinner pancake. This will ensure that it cooks the whole way through without burning the outside.
5. 5
   When edges begin to look cooked, use a large spatula to flip the pancake quickly.
6. 6
   Remove cooked pancakes to a plate and continue cooking in batches until the batter is gone, using 1/2 tablespoon more of butter to fry each batch.
7. 7
   Top with maple syrup and fixings, and enjoy!