This recipe came courtesy of the culinary team at HelloFresh. One batch calls for one cup of pumpkin puree, and makes about six large pancakes. The taste is lightly spiced, with a just-right amount of pumpkin.
If you want to use a mix, I recommend using 1 ½ cups of pancake mix, to which you’ll add 1 cup milk, 1 cup pumpkin puree, 2 teaspoons pumpkin spice blend, 1 teaspoon vanilla extract, and 2 eggs.
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 2 teaspoons pumpkin spice Blend
- 1 cup milk
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 eggs
- Butter, for cooking
In a large bowl, whisk together flour, baking powder, sugar, salt, and pumpkin spice blend.
In a separate bowl, whisk together milk, canned pumpkin, and vanilla extract. Then, whisk in eggs one at a time.
Add wet ingredients to dry ingredients, stirring until just combined.
Melt butter in a large nonstick skillet over medium heat. Once hot, reduce heat and ladle pancake batter onto skillet. Cook until bubbles start to form, 3-4 minutes. Flip and cook until other side is golden, another 2-3 minutes.
Repeat with remaining batter.