ERMAHGERD PANCAKES.
PREP TIME10 minutes
COOK TIME20 minutes
READY IN30 minutes
difficulty
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Mix It UpInstead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.
Side NoteThese are also great if you sprinkle some brown sugar on top because BROWN SUGAR IS DOOOOOOPE.

While pumpkin-flavored recipes are perfect for the fall season, the end of autumn doesn’t mean you have to completely abandon them. This is a quick and easy way to take an inexpensive ingredient like canned pumpkin and turn it into something delicious.

Ingredients

  • 4 eggs
  • 1/2 cup canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter or coconut oil (plus extra for pan frying)
  • 2 tablespoons pure maple syrup (optional)
  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

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