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
Pumpkin Cinnamon Pancakes
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
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.
Nutrition Facts
2 pancakes: 333 calories, 16g fat (6g saturated fat), 91mg cholesterol, 587mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 9g protein.
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