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Pumpkin Pancakes [UPDATED]
Published 1:10pm Monday, October 29, 2012 Updated 1:10pm Monday, October 29, 2012
My oldest daughter was home for a day and had a friend stop by. She had brought ingredients for the girls to make Pumpkin Pancakes for dinner. I had already started cooking something else, but was intrigued as they made their way through the recipe. As I watched and smelled – decided that their “dinner” would make a great dessert .
So, I took their original recipe (which is listed below); and modified it for ease of speed using boxed pancake mix to make a great pumpkin pancake dessert!
Their recipe:
Pumpkin Pancakes (Breakfast or Dessert!)
Serves 6
Ingredients:
1 cup all-purpose flour
¼ sugar
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
2 eggs
½ plain yogurt
½ milk
½ cup canned pumpkin
Directions: mix all the ingredients together. If the batter is too thick, add just a bit more milk. Heat non-stick skillet, or spray cooking oil on regular skillet, to medium-high heat. Pour batter into skillet to desired shape/size. When batter begins to bubble on top; flip pancake. The pumpkin makes this cook slightly longer than regular pancakes. Be sure to cook all the way through.
Top with bananas or syrup.
My version:
Ingredients:
1 cup pancake mix
¾ cup water
1 tsp pumpkin pie spice
½ cup canned pumpkin
Whipped cream for topping (optional)
Cinnamon for topping (optional)
Directions: Mix the first four ingredients together. Heat non-stick skillet, or spray cooking oil on regular skillet, to medium-high heat. Pour batter into skillet to desired shape/size. When batter begins to bubble on top; flip pancake and cook until cooked all the way through and light and fluffy.
Top with whipped cream and sprinkle with cinnamon. OR you could serve with ice cream.
Enjoy!
