Pumpkin Spice Pancake Recipe
We LOVE the holiday season around here. It gives us a great excuse to spend extra time in the kitchen developing recipes. We'll be posting new recipes as quickly as we can. Pumpkin spice and everything nice is on our holiday mind! Around here, we think pumpkin should be a staple all year round, but we know not everyone feels the same way. Thankfully, it’s pumpkin season for everyone right now. The smell of pumpkin baking is glorious so we thought we needed to add some pumpkin goodies to your breakfast!
We created a pumpkin pancake recipe to brighten any breakfast or breakfast-for-supper, your choice. Whatever meal you decide to eat these for, just don’t wait, get your order in for Pancake Mix. You’ll thank us, we promise! Our taste testers said these are the best pancakes they have ever had, soft, yet fluffy, and just the right amount of pumpkin and spice.
Pumpkin Spice Pancakes
1 Rustic Scoop™ Pancake and Waffle Mix
1-1/2 Cups Pumpkin Puree
2-1/2 Cups Milk of choice
6 Tablespoons melted butter or vegan butter
1 Tablespoon White Vinegar or Apple Cider Vinegar
1/2 Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water) or powdered egg replacer for 2 eggs
1-1/2 teaspoons Cinnamon
1-1/2 teaspoons Vanilla extract
Directions for Pancakes
Using a stand or hand mixer, place your whole Rustic Scoop pancake mix into a bowl. Add the cinnamon and mix until well combined. Next, add all of the liquid ingredients and then mix until just combined. You don’t want to over mix, but want to be sure all of the ingredients are combined and don’t have any flour unmixed.
Preheat your griddle over medium heat. Use non-stick cooking spray (not avocado oil) to grease your large pan or griddle. Use a ladle or 1/3 Cup measuring cup to pour onto heated griddle or pan. Once the pancakes have formed bubbles and they begin to pop, flip pancake over and cook until golden brown on the bottom, should be about 3 minutes. These freeze well in an air tight container as well. Enjoy!