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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Autumn is in the air as I see pumpkin scones, lattes & cookies everywhere. This weekend is Thanksgiving in Canada so I decided to use leftover pumpkin puree and spices to make pancakes. Ingredients:
2 cups baking mix, such as bisquick |
2 large eggs |
1-1/4 cups buttermilk |
1/2 cup pumpkin puree |
2 tbsp sugar |
1 tsp baking powder |
1/2 tsp cinnamon |
1/4 tsp nutmeg |
1/4 tsp allspice |
1/8 tsp cloves, ground |
Directions:
1. Preheat pan or griddle
2. Whisk together all ingredients until smooth.
3. Let rest for 5 minutes in fridge.
4. Lightly spray pan or griddle.
5. Ladle 1/4 cups at a time of batter on the pan or griddle.
6. Cook until bubbles form on the surface of the pancakes and edges look ready for flipping.
7. Cook another 1-3 minutes until pancakes are golden brown on the other side.
8. Serve immediately!
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