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Pumpkin Buttermilk Pancakes

These quick and easy pumpkin pancakes can be whipped up in a pinch! Take advantage of the flavors of Fall by making up a batch on a cool Autumn morning.
Ingredients
  Pancake mix 2 Cup (32 tbs) (Dry Boxed)
  Water 1 1⁄2 Cup (24 tbs)
  Canned pumpkin 3⁄4 Cup (12 tbs)
  Cinnamon 1⁄2 Teaspoon
  Egg 1
  Buttermilk 3⁄4 Cup (12 tbs)
  Powdered sugar 1 Tablespoon
Directions

GETTING READY
1) Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.
2) In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one
tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.

MAKING
3) Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.

SERVING
4) Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Fried
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pancake Mix
Pumpkin Buttermilk Pancakes are quick and easy to make. This serves as a good weekend breakfast. Your family is sure to enjoy it.

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