For the topping:

• 2 cups low fat vanilla yogurt
• 1 cup raisins

For the pancakes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• 1 cup 1% low fat milk
• 2 tablespoons melted butter
• 1 egg
• 1/2 cup canned pumpkin
• 1/2 cup low fat vanilla yogurt

In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Recipe created by Elizabeth Ward on behalf of 3-Every-Day™ of Dairy