Pumpkin Pancakes
- cook time ~
- 2 min
- added ~
- November 19, 2022
instructions
2 C biscuit mix
2 TBS packed brown sugar
2 tsp ground cinnamon
1 tsp ground all spice
1/2 C pumpkin
1 1/2 C undiluted evaporated milk
2 TBS vegetable oil
2 eggs
1 tsp vanilla extract
In a large mixing bowl, combine biscuit mix, sugar, cinnamon, and all spice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 C batter onto heated and lightly greased/buttered griddle. Cook until top surface is bubbly and edges are dry. Flip and cook until golden. Keep pancakes warm. Serve with honey or maple syrup. Makes roughly 12 fairly large pancakes.
mom's notes
I have experimented several times with this recipe trying to get the batter thick enough to make cakey pancakes. Start with the 2 C of biscuit mix in the recipe and if after you add all the other ingredients the batter seems too runny, add a little more biscuit mix at a time until the batter barely pours out of the bowl. If you are using pumpkin that's especially juicy, you might want to drain off a little liquid and reserve it--adding it back in if the batter is too thick. If you are okay with thin pancakes, don't worry about runny batter.
These pancakes are especially delightful when made from fresh baked and pureed pumpkin if really want to go all out. A good organic canned pumpkin (w/o added spices) is fine too. Evaporated milk isn't a must as long as you use another milk that's fairly rich and creamy. Real maple syrup IS a must in my book. No Aunt Jemima please...