If you love the flavor of pumpkin spice on a crisp fall day, here’s a great breakfast dish that will warm you up and put you in the holiday mood.
2 cups Instant Buttermilk Pancake mix
1 1/2 cups water
3/4 cup canned Pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
sweet cream salted butter
Vermont maple syrup
In a large mixing bowl, add the pancake mix and all spices (last 5 ingredients above) and mix well with a whisk so the spices are blended. Add the pumpkin and water and mix well with a whisk.
Heat a non-stick skillet to medium and add canola oil. Cook the pancakes until done through. They cook the same as regular pancakes so there aren’t any special instructions for the cooking process.
Serve with a pad of sweet cream butter and Vermont maple syrup. Yum!