As promised…

Also I’m planning on making these Pumpkin Soft Pretzels ^[5]soon!

Ingredients

Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
1/2 cup canned or fresh pumpkin
1/4 cup water
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger

Substitution Options:
Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger

Option #2 - From scratch
1 cup wheat flour
1 cup white flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 3/4 cup milk (I use rice milk!)
1 cup canned pumpkin
1 egg
2 Tbsp oil

Directions

1. In mixing bowl, combine pancake mix with water or eggs/milk.  Whisk.  Then whisk in canned pumpkin and water.  Finally, whisk in spices.

1b. Option #2 – In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.

2. Pour batter in 1/3 cup portions onto griddle.  Let cook until bubbles form.  Flip and let cook another 1-2 minutes.

3. Have a little fun with things!  I’m sorry I have no idea where these molds came from.  They were a Christmas gift to the boys!

4. Serve with butter and syrup.  These taste best with maple syrup, but regular syrup will do the trick too!

**Note: The pumpkin does make these pancakes a little more “dense” that non-pumpkin pancakes.  They will feel and taste heavier than the plain and fluffier pancake.  Don’t be alarmed!  And certainly, don’t be deterred!!!