There’s no better way to greet the crisp morning air of a fall New England day than with a pile of freshly prepared pumpkin pancakes and waffles. Just a hint of cinnamon and other warming spices round out the flavors in this light and fluffy mix. For the ultimate autumn-themed breakfast, try these treats spread with cream cheese and topped with candied pecans.
Preparation & Instructions
Pumpkin Pancakes
- 1 large egg
- ¾ cup milk
- 1 cup Pumpkin Pancake & Waffle Mix
- 1 Tbsp. unsalted butter, melted
Preheat griddle to 350℉ (or use a nonstick pan over medium heat). Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1 ½-2 minutes. Remove and serve warm.
Makes approximately 5-6 plate-sized pancakes.
Pumpkin Waffles
- 1 large egg
- ¾ cup milk
- 1 cup Pumpkin Pancake & Waffle Mix
- 2 Tbsp. unsalted butter, melted
Heat waffle iron according to manufacturer’s directions. Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown. Remove and serve warm.
Makes approximately 3-4 waffles, depending on size of waffle iron.