This was our Sunday brunch, and it was fantastic! I’ve been working on my pumpkin pancake recipe for several years now, and I finally feel comfortable sharing it. These were more sweet than savory, and very rich! I wouldn’t want these every Saturday all year long, but they are a wonderful indulgence during the fall. Enjoy!!
2 cups pancake/waffle mix, your favorite brand
1 (14 oz) can sweetened condensed milk
3/4 cup whole milk
1 tsp vanilla extract
1 tbs pumpkin pie spice
1 (15 oz) can pumpkin puree
3 tbs melted butter, divided
Sweetened whipped cream
In a large bowl, whisk together the pancake mix, the milks, the egg, vanilla extract, pumpkin pie spice, pumpkin puree, and 1 tbs melted butter. Make sure it’s combined but don’t overmix.
Preheat a griddle pan over medium-low heat. Use the remaining two tablespoons of melted butter to brush the griddle; brush it every time between batches of pancakes.
When your griddle is hot, pour about 1/4 to 1/2 a cup of batter into a circle (you can decide which size depending on the size of your griddle and spatula). Cook for 2-3 minutes, until bubbles start appearing on the surface. Carefully flip each pancake with a spatula. Cook for another minute or two, until cooked through. These are very thick cakes, so I used a toothpick to determine doneness. Remove to a plate and repeat until all batter is used up.
You can of course adjust the heat up or down as needed. The pancakes should not burn at all – turn down your heat if they are. Turn up the heat if they are taking longer than specified to cook through, or if they are not browning at all.
Serve with whipped cream and maple syrup!