This is a special every week here at the restaurant- and it is a hit. A customer asked me a few weeks ago to post the recipe, and I promised I would- so here we are!
This is really simple and a great way to get a taste of fall year round. We were initially only going to serve them in the fall but our fans said they enjoyed them so much- we now serve them every week as a rotating special. The whole wheat compliment the pumpkin taste by adding a “nutty” flavor to it.
Ingredients:
1 Bag of Whole Wheat Mix
3 Large Eggs
2 1/4 Cups of Milk
3/4 Cup (or 12 TBSP or 1 and a half sticks) of melted butter or vegetable oil
About Half a can (7.5 oz by weight or about 3/4 Cup) of 100% pumpkin, canned
2 Tbsp of cinnamon (or pumpkin pie spice)
Prepare mix as directed on pancake mix package, using the eggs, milk, and butter. Then, add the canned pumpkin (NOT pumpkin pie mix) and 2 TBSP cinnamon and mix until combined. Allow batter to rest for at least ten minutes (we let ours rest overnight to allow the whole wheat to hydrate and the batter to thicken up)
Prepare pancakes as directed on a hot griddle.
Enjoy!
