Pumpkin Pancakes...two ways...

So, I was talking about my pumpkin pancakes.
Here are the recipes I use.

Lazy Pumpkin Pancakes (This is what I made yesterday)

Aunt Jemima "Complete Pancake Mix"
Use milk instead of water.
Add 3-4 tbls canned pumpkin or pumpkin pie filling.
(If you use Pumpkin Pie Filling you can skip the spices)
2 tsps nutmeg
2 tsps cinnamon
Cook on a slightly lower heat than you would plain pancakes. This is a very thick batter and on a high heat you run the risk of burning the outside while the middle it still doughy.


When I cook from scratch this is my recipe
3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt & cinnamon
1/4 tsp. allspice & ginger
1 c. evaporated milk
1/2 c. canned pumpkin
1 egg
1/2 tsp. vanilla
Mix dry ingredients then add everything else. Mix well. Cook. Makes about 12-16 pancakes depending on size.

Serve with syrup, heated honey or whipped cream.
I also recently discovered Mango Syrup which is amazing on them.
If I have extras I like to refrigerate them, make a blend of cream cheese and honey, and make dessert sandwiches with them.