I went a little overboard this past fall and bought at least ½ dozen cans of pumpkin puree. I’ve been staring these cans downs for months making pies, biscuits, pumpkin cakies, casseroles, soups, you name it I’ve been making it. So what’s the next logical step? Pumpkin Pancakes. Here’s my recipe for pumpkin pancakes using Cherrybrook Kitchen’s pancake mix:
1 cup oat or soymilk
½ cup pumpkin puree
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup pancake mix
In a medium bowl combine all ingredients with an electric mixer on medium speed until thoroughly combined and smooth.
Prepare a griddle or large skillet with canola oil to coat over medium heat. Spoon out batter onto griddle or skillet and cook until lightly brown, about 2 minutes then flip pancakes and cook for an additional 2 minutes. Serve with grade B maple syrup.