These pancakes are a fantastic fall weekend breakfast. They'd be good if you are doing breakfast for dinner, too. They are light and fluffy. Cinnamon and ginger balance the sweetness from the maple syrup. Using pancake mix eliminates many ingredients so these pumpkin pancakes are super simple. I love pumpkin pancakes. I used to go to Ihop and have them. I always wanted to make them. I never found a recipe that I liked. I read on Food Network, Sandra Lee's recipe. I have changed it up just a little bit. I hope you all enjoy it as much as I do.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- 2 cup(s) Krusteaz buttermilk pancake mix
- 1 1/3 cup(s) cold water
- 2/3 cup(s) canned pumpkin pie mix
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground ginger
Intructions :
- In a large bowl mix together pancake mix, water, pumpkin, cinnamon, and ginger until well blended. (I mixed until most lumps are gone.)
- I used my favorite 10-inch non-stick skillet. Medium to high heat. I added 2 Tbsp of butter
- After it is melted I use a ladle to place a little bit of mixture in the middle of the pan. I always test the pan and cooking heat with this one pancake. That pancake always makes it to the trash. After that, I start making salad size pancakes
- As the pancake cooks, I wait until bubbles form then when enough bubbles form around the pancake I flip carefully to the other side. It takes about 1 or 1 1/2 minutes to cook on the other side
- This made my family about 10 to 12 pancakes. I added butter and my favorite maple syrup. I also added a couple of medium-cooked fry eggs on top.
Rated 5/5 based on 66 Reviews
Keyword : pumpkin-pancake-American-Other Breakfast