We love pumpkin pancakes and make them all year. They are a yummy way to get your vitamin A. I improvised this recipe after using the Libby’s pumpkin pancake recipe for years. This one is quicker. Also, I prefer using my own spice blend to taste, rather than using pumpkin pie spice. There is an ingredient in pumpkin pie spice that I don’t like the taste of.
My son LOVES these pancakes!
- 2 cups Aunt Jemina complete pancake mix (dry)
- 2 tablespoons packed brown sugar (or to taste)
- 1 tsp cinnamon (or to taste)
- 1/4 – 1/2 tsp ground ginger (powder) or to taste
- pinch or shake of ground cloves (or to taste)
- pinch or shake of nutmeg (if desired)
- 1/2 cup Libby’s 100% Pure Pumpkin (canned)
- Canola oil
- Real maple syrup (the Safeway Select brand is good)
- Pecans, chopped and toasted (optional)
Put pancake mix, spices, and brown sugar in a large bowl and mix well. Add pumpkin. Add enough water to make a batter consistency (thick or thin, as you like).
Prepare frying pan by heating a blend of about half canola oil and half butter over moderate heat. As soon as butter melts, pour into a small bowl or ramekin, leaving some fat in the pan for the first batch of pancakes.
Add batter when pan is good and hot. If the batter is very thick, spread it out with the back of a spoon. The pancakes are ready to turn when the edges look done and the bubbles are starting to pop dry.
Because you have added butter to the pan (the canola oil helps keep this frying fat from burning), you may not need to add additional butter to these pancakes. But do serve them with warm maple syrup (they are also good plain). Toasted, chopped pecans are a yummy addition for those who like nuts.
Note: To toast pecans quickly, put them in a dry frying pan and turn often. You can also toast them on the cookie sheet of a toaster oven, if you have one, or in a regular oven at 400 for about 5 minutes.