Pumpkin Pancakes

This recipe was taken from a Parenting magazine several years ago. If you like the taste of pumpkin, you'll love these!

1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 tablespoons butter, melted and cooled, plus 1 tablespoon for the skillet

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well.
3. Stir in dry ingredients and beat just until combined.
4. Grease skillet lightly with butter. Pour 1/4 cup batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.