Thanksgiving Pumpkin Pancakes
2 cups of your favorite dry pancake mix
3 Tbsp dark-brown sugar
2 1/2 tsp pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned. Omit the pumpkin pie spice and vanilla if choosing this option)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil, plus more for the griddle.
1 In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.
2 Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.
3 Top with store bought or homemade whipped cream and powdered sugar...ENJOY
**Makes 20 pancakes
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The Griddle Cafe7916 W Sunset Blvd
West Hollywood, CA 90046