I am feeling a little bit pumpkin-y lately. And yes, in my world, that is a word. So today I have joined a group of talented bloggers to share pumpkin recipes with you.

I am ready for fall bonfires, heartily soups and lots and lots of Sunday morning pancakes – and of course maple syrup. I like to keep breakfast simple as I am not a morning person, so this recipe is perfect. All you need to do is mix up a bunch of ingredients and cook them in a pan!

Ingredients

  • 2 1/2 cups of OUR BUTTERMILK PANCAKE MIX
  • 1 Egg
  • 1/4 Cup of Canned Pumpkin Pie Mix
  • 1 Tsp Vanilla
  • 1/8 Cup of MAPLE SYRUP
  • 1 Tsp of Cinnamon
  • 1 Tsp of Nutmeg
  • 1/2 Tsp of Ginger
  • 1 1/2 Cups of Water

Directions

  1. Preheat a lightly greased pan
  2. Mix all ingredients in a bowl until well blended
  3. When pan is hot, pour about 3 TBSP of batter into pan for each pancake
  4. When bubbles form and burst or edges become dry, flip and brown the other side.

Makes about 15 pancakes

September 11, 2017 — Laura Putnam