Pumpkin Pancakes

September 29, 2016

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 12 servings


1 3/4 cups San Antonio River Mill Brand® Sweet Cream Pancake Mix

3/4 cup water

1 pinch nutmeg

1/3 cup pumpkin, canned

1/2 tsp salt

1/2 cup milk, evaporated

1 1/2 tsp vanilla extract

1 1/2 tsp cinnamon

2 tbsp brown sugar

1 egg, large


1Preheat griddle or fry pan to 375°F; spray griddle/fry pan with pan release.

2Combine all ingredients together in a large bowl.

3Ladle a ¼ cup of batter onto hot griddle or into fry pan.

4Turn pancake when small bubbles appear on surface and edges begin to dry.

5Serve with butter and hot syrup.


Nutrition Facts

Serving Size4

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