1 1/2 cups pancake mix
1 tsp Pumpkin pie spice
1 large egg
1 Tbsp brown sugar, packed
1 Tbsp vegetable oil
1 tsp Vanilla
3/4 cup canned or pureed pumpkin (or fresh cooked)
1/2 cup water
If you need to use up the rest of your pumpkin, make a batch of Spiced Pumpkin Pillow Cookies with Ginger Cream Cheese Frosting! Or, make a double batch! Pancakes keep in the freezer for up to 3 months, and reheat very well!
Step 1: Prep Your Griddle
If using an electric griddle, heat to 375 Degrees F. If using a pan, heat until drops of water dance and evaporate immediately (med. heat). When the griddle/pan is ready, lightly grease the griddle with butter. You don't need a lot!
Step 2: Measure & Mix
In a medium bowl, mix the pancake mix and spices together. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.
If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.