On our annual family camping trip each summer, one of the mainstays is a hot breakfast after a chilly tent-spent night. At least one of those mornings pancakes is on the menu. We do the quick and easy Bisquick variety - we are camping after all!
At home though, I've gotten a little 'fancier,' lately. You know, with an actual kitchen and all. Even with a bed and four walls, I'm still in need of some comfort though. (Those kindergartners don't teach themselves!) And my homemade pancakes now have an Autumn twist.
Pumpkin Pancakes
Ingredients
1 3/4 cups Gold Medal All Purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 tablespoon cinnamon
1 1/2 cups organic milk
1 cup Libby's Easy Pumpkin Pie mix
Directions
Whisk flour, sugar, salt, baking powder and cinnamon together in a large bowl. Next add in milk, stirring until batter is combined. Spoon and stir in pumpkin. Do not over mix.
Coat a griddle generously with cooking spray and heat over medium heat. Scoop 1/3 cup batter onto griddle. I like to use a perfectly round 1/3 measuring cup for a nice even shape. Cook 3 to 4 minutes until bubbles form and then carefully flip. Cook another 2 to 3 minutes until done. Pancake should be a nice light brown!
Repeat with remaining batter. Top with maple syrup or add your favorite whipped topping.
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