Recently I felt the need to make pumpkin pancakes. I know it’s 106 outside and cans of pumpkin should only be opened in months that end with “mber” but I had a hankering.
Here is my method for easy pumpkin pancakes:
Yes, I use Aunt Jemima pancake mix. It’s every bit as good as home made and a heck of a lot faster and less messy.
Make the batter, add half a can of pumpkin, about a 1/4 tsp. of vanilla and a couple shakes of garam masala. Add more water to get the consistency you like but be aware that it will always be pretty thick. Also – because of the thick batter these pancakes take longer to cook through than regular cakes from the pan.
Now, what to do with the rest of that pumpkin…
Remember the Super Moist Banana Bread? Well, instead of pureed butternut squash substitute the pumpkin.