Thursday, March 8, 2012

Pumpkin Pancakes

We had tried the seasonal pumpkin pancakes at IHOP a few months ago, and really enjoyed them, so I started searching for a recipe we could make at home. These turned out fantastic! I'd love to make them again, but top them with whipped cream and pralines...and maybe a little caramel drizzle! (Note: We didn't have the heavy whipping cream it calls for to make the Nutmeg Whipping Cream in the original recipe, so I tried to flavor Cool Whip. Don't even bother...nasty!)

2 1/3 cups pancake mix (such as Bisquick)
2 1/2 Tbsp white sugar
1/3 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp ginger
2 eggs
1 1/4 cups milk
1/3 cup canned pumpkin
1/4 cup applesauce (or vegetable oil)

1. Whisk together the pancake mix, sugar, cinnamon, nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and applesauce (or vegetable oil). Combine the two mixtures, stirring just until all ingredients are moistened.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until the edges of the pancakes start to look dry. Flip pancakes over, and continue cooking until the other side is golden brown.

{Kudos to "Pumpkin Pancakes with Nutmeg Whipped Cream"}

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