Pumpkin Pancakes
Quick Cooking
"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Taylorville, Illinois. "Our daughter just loves the great taste of these moist pumpkin pancakes."
SERVINGS: 6
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
- 2 cups biscuit/baking mix
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 can (12 ounces) evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Maple syrup
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 syrup. Yield: 1 dozen.