a recipe by
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.
Blue Ribbon Recipe
These pancakes are a fantastic fall weekend breakfast. They'd be good if you're doing breakfast for dinner, too. They're 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.
— The Test Kitchen @kitchencrew
Ingredients For pumpkin pancakes
2 cKrusteaz buttermilk pancake mix
1 1/3 ccold water
2/3 ccanned pumpkin pie mix
1 tspground cinnamon
1/2 tspground ginger
How To Make pumpkin pancakes
Test Kitchen Tips
If you find the batter too thick, add a few tablespoons of water.
1In a large bowl mix together pancake mix, water, pumpkin, cinnamon, and ginger until well blended. (I mixed until most lumps are gone.)
2I used my favorite 10-inch non-stick skillet. Medium to high heat. I added 2 Tbsp of butter.
3After 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.
4As 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.
5This 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Pancakes: