October 26, 2011

Pumpkin Pancakes

Welcome Fall!

Even though we live in the middle of the Sunshine State, we do get little snippets of fall weather.  Even the slightest breeze can constitute "fall" for us.  With just an inkling in the air, I get so excited.  I love everything about the season and pick up a can of pureed pumpkin each time I go to the grocery store to try in new recipes. 

A couple of weekends ago I tried making pumpkin pancakes for the first time and am hooked!  It was so quick and easy!  They are also great leftover.  I usually make a big batch and we have some to eat for breakfast during the week. Score.

Pumpkin Pancakes
yields 12-14 "normal" sized pancakes
-You can always adjust the measurements to make fewer or more.

2 C complete pancake mix
1 1/2 C water
1/2 C canned pumpkin
1 t  vanilla extract
Desired amount of the following spices (I just usually do a few shakes of each):
Pumpkin Pie Spice

--If the batter is a bit thick you can always a little bit more water until the desired consistnacy is reached.  Don't be afraid to play around with it.  They will still taste delicious!

Heat griddle.  Spray with non-stick spray.  Using a ladle, spoon onto griddle and wait for bubbles.  Flip.  Place on baking sheet when finished.  Keep warm in a 250 degree oven until ready to serve.  Repeat until all of the delicoius batter is cooked.  Add the fixins* and enjoy.

To reheat you can place in a 350 degree oven and flip occasionally until warm, about 8-10 minutes, toast in the toaster or microwave on high for about 30-45 seconds, give or take.  I prefer the first two options.  They don't get as mushy and have a little bit more crust-a-bility!

*Fixins:  peanut butter (my favorite on top), almond butter, maple syrup, cranberry flavored syrup, butter


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