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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We have pancakes a lot at our house, so I like to look for variations on traditional recipes, notes Elizabeth Montgomery of Allston, Massachusetts. Our daughter just loves the great taste of these moist pumpkin pancakes. 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:
1. 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.
2. 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.
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