Pumpkin Pancakes

These light and fluffy spiced Pumpkin Pancakes are a great way to use up extra pumpkin from other fall recipes. But, they’re worth breaking open a new can for! These pancakes are fantastic with our Lawford’s Cream Syrup Variety Pack (#8012) and a cup of Stephen’s Hot Cocoa for a cozy fall breakfast.

Try these toppings!

• Kirkland Walnut Halves & Pieces (#1293) or Kirkland Fancy Pecan Halves (#1292)
• Log Cabin Original Syrup (#1590)
• Lawford’s Cream Syrup Variety Pack (#8012)
• Janey Lou’s Cream Cheese Icing (#8388)
• Candied Daily’s Hardwood Smoked Honey Cured Thick Cut Bacon (#8463)
• C & H Powdered Sugar (#1151)

How long do these stay good?

Store any leftovers in an air tight container in the fridge for up to three days, or in the freezer for up to 3 months.

Light and fluffy Pumpkin Pancakes spiced with cinnamon and ground ginger.

Pumpkin Pancakes

Ingredients:

• 3 cups Old Fashioned Buttermilk Pancake Mix (#1822)
• 2 cups cold water
• 2/3 cup Libby’s Pure Pumpkin (#2867)
• 1 tsp AP Ground Korintji Cinnamon (#1005)
• ½ tsp AP Ground Ginger (#1420)

Instructions:

1. In a medium bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle
   or skillet with Vegalene Grid Iron Spray (#1575) and heat griddle over medium heat.
2. Spoon ¼ cup batter onto the griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer.
3. Add desired toppings, and enjoy!

Recipe from Catalog #11, 2021.

Try these fall pumpkin recipes!

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