Ingredients:
1 1/2 cups pancake mix
1 tsp Pumpkin pie spice
1 large egg
1 Tbsp brown sugar, packed
1 Tbsp vegetable oil
1 tsp Vanilla
3/4 cup canned or pureed pumpkin (or fresh cooked)
1/2 cup water
Step 1 - Prep your Griddle
If using an electric griddle, heat to 375 Degrees F. If using a pan, heat until drops of water dance and evaporate immediately (med. heat). When the griddle/pan is ready, lightly grease the griddle with butter. You don't need a lot!
Step 2 - Measure & Mix
In a medium bowl, mix the pancake mix and spices together. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.
If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.
Step 3 - Cook the Cakes
Use a 1/4 cup measuring cup to pour your batter. Pour fast, leaving a 2" space between each pancake. Let them cook until the edges start to look firm/crispy, and bubbles form in the middle.
Using a flat spatula,carefully slide it under each pancake. Using your wrist, quickly flip the pancakes.
Let the pancakes cook for another minute or two. the second side may be a little lighter in color than the first, this is okay!
Don't worry if your first attempts aren't perfect, you will get better with practice!
In a medium bowl, mix the pancake mix and spices together. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.
If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.
Step 3 - Cook the Cakes
Use a 1/4 cup measuring cup to pour your batter. Pour fast, leaving a 2" space between each pancake. Let them cook until the edges start to look firm/crispy, and bubbles form in the middle.
Using a flat spatula,carefully slide it under each pancake. Using your wrist, quickly flip the pancakes.
Let the pancakes cook for another minute or two. the second side may be a little lighter in color than the first, this is okay!
Don't worry if your first attempts aren't perfect, you will get better with practice!
Step 4 - Eat!
They can be kept warm in a 200 degrees F oven, but they're best eaten right out of the pan. Serve with your favorite toppings, like syrup...or smear with honey butter!
These are a great Sunday morning breakfast, but we like to make them on Halloween for dinner, so we have full bellies before trick or treating (less candy eaten on the sly that way).
This work by Little Mom on the Prairie is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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