Last weekend, I woke up desperate for some pumpkin pancakes. I started googling recipes and much to my dismay, they all required egg. I am not an egg girl, and only keep them in the house when I am baking something, so none of these recipes would work for me. Instead, I decided to do a little doctoring of my Aunt Jemima Complete (the super duper lazy kind) by adding some pumpkin and a tad bit of spice. Although probably not as delicious as the kind made from scratch, I found these pumpkin pancakes were really quite good.
Very Complicated Recipe:
– 2 cups Aunt Jemima Complete
– 1 1/2 cups water
– 2/3 cups canned pumpkin (I used Libby’s)
– 1/2 teaspoon pumpkin pie spice
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
Mix ingredients. Heat lightly greased griddle on medium-low. Pour batter onto griddle into pancake-portions, I usually use 1/4 cup. Flip when batter on the top side of the pancake starts to bubble.
I like my pancakes really sweet (usually with chocolate chips), so I would recommend syrup or at least some cinnamon and sugar.