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Pumpkin Pancakes

September 29, 2016

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

Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size4

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