Maybe I should have called this Pumpkin Month since it seems like it is going to take me a whole month to get around to blogging a weeks worth of recipes. Thanks everyone for always being so loyal in following my blog even though my life gets busy and I have to put it on the back burner sometimes. I love blogging so much and wish I had more hours in my day so I could have a daily recipe for you. Oh well, we do what we can I guess.
It has been so hard deciding which pumpkin recipes to make for this series. There are so many good ones! One thing I knew for sure was that I had to blog pumpkin pancakes. Nothing says fall like pumpkin pancakes on a crisp Sunday morning. These are super fast to make and are always a huge hit! The beauty of pancake mix is that you can play around with so many different ingredients. For example, instead of adding pumpkin and spices you can add mashed ripe bananas, cooked oatmeal and cinnamon OR applesauce, oatmeal and cinnamon. Just always reserve some of the liquid recommended on the package recipe until the very end so you can be sure to accommodate for the extra moisture from the added ingredients. Pancake mixes are very forgiving so if you find it’s too thick, add more liquid, if it’s too thin, add a bit more mix.
Ingredients:
3 cups Bisquick (or your favorite pancake mix, *see below for tips*)
3 eggs
1 and 1/2 cups milk
***** these are the Bisquick package directions, you will add the following ingredients below to the mix of your choice along with any other ingredients called for on the package directions)
1 cup pumpkin puree
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
Directions:
Mix all dry ingredients. Add eggs, milk, pumpkin and vanilla, reserving some of the milk (or water) until the end so you can get the consistency you desire. I prefer my pancakes thick and fluffy, you may prefer to add a bit more liquid for a thinner pancake.
Heat pan or skillet over medium heat for several minutes to evenly heat the pan. If you start your pan too hot, your pancakes will brown too quickly and result in a gooey center. Flip when undersides are golden brown and repeat on other side. Serve with a slab of butter, a dusting of powdered sugar and some real maple syrup…. MMM.. MMM.. MMM! Breakfast is served!
These also freeze well so if you have extras, throw them in a freezer bag and then pop in the microwave for a quick, yummy breakfast.
How exciting! This recipe has been featured on some awesome blogs. Stop by and check them out!
topdreamer.com/irresistibly-delicious-pancake-recipes/
canopi.com/content/2013/9/25/15-mouth-watering-pumpkin-recipes/
bust.com/10-quick-and-easy-meals-to-make-with-pumpkin-bigpumpkin.html
diycandy.com/2013/09/20-delicious-pumpkin-recipes-fall/?pid=302
http://homeandheartdiy.com/pumpkin-pancakes/
Quick and Easy Pumpkin Pancakes
Ingredients:
3 cups Bisquick (or your favorite pancake mix, *see below for tips*)
3 eggs
1 and 1/2 cups milk
***** these are the Bisquick package directions, you will add the following ingredients below to the mix of your choice along with any other ingredients called for on the package directions)
1 cup pumpkin puree
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
Directions:
- Combine all dry ingredients.
- Add eggs, milk, pumpkin and vanilla, reserving some of the milk (or water) until the end so you can get the consistency you desire.
- Heat pan or skillet over medium heat for several minutes to evenly heat the pan. If you start your pan too hot, your pancakes will brown too quickly and result in a gooey center. Flip when undersides are golden brown and repeat on other side.
- Serve with a slab of butter, a dusting of powdered sugar and some real maple syrup.
Something Sweet Something Salty 
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