Originally posted 11/29/17
Ingredients (Yield: 8-10 pancakes)
2 cups of pancake mix
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup pumpkin puree
1 tsp vanilla
3/4 to 1 cup of water
cooking spray or oil
Step 1: Place your pancake mix, cinnamon, nutmeg, and salt into a mixing bowl and stir until well-combined.
Step 2: Add your pumpkin puree, vanilla, egg, and about 3/4 of a cup of water and mix until a thick batter is formed. Gradually add more water until your pancake batter thin enough to pour and spread somewhat easily. The exact amount of water will depend on your brand of pancake mix and how watery your pumpkin puree is.
Step 3: Heat a non-stick pan over medium to medium high heat and grease lightly. Use a 1/4 cup scoop to measure out pancake batter into your pan. Cook 1-2 minutes on each side, or until golden brown and cooked through.
Step 4: Serve hot! Leftovers can be stored in the freezer and reheated later.