We have pancakes a lot at our house, so I like to look for variations of traditional recipes. Our daughter just loves the great taste of these moist pumpkin pancakes. —Elizabeth Montgomery, Allston, Massachusetts
Pumpkin Cinnamon Pancakes
Ingredients
- 2 cups biscuit/baking mix
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 large eggs, room temperature
- 1 can (12 ounces) evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- Optional toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries
Directions
- In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.
- Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.
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