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Pumpkin Spice Pancakes

This recipe is perfect for that everything-pumpkin-spice season or anytime at all. You can make them with or without adding pumpkin purée. Both ways are delicious.

  • SERVINGS 85

INGREDIENTS

1. 5 lbs. Pioneer® Original Buttermilk Pancake & Waffle Mix*
2. 3 qts. Water (or 96 oz. or 12 cups, 4 oz. less than the back of package instructions)
3. ¼ cup Pumpkin pie spice
4. 1 ½ cups Sugar
5. 3 cups Pumpkin, 100% pure, canned purée (not pumpkin pie filling)

INSTRUCTIONS

1. Preheat griddle to 375°F to 400°F.
2. Put water in large mixing bowl. Add pumpkin pie spice, sugar, and pumpkin purée. Whisk to combine.
3. Add Pioneer® Original Buttermilk Pancake & Waffle Mix and whisk until dry mix is well incorporated. (A slightly lumpy batter is acceptable).
4. Pour or ladle pancakes to a 5-inch diameter.
5. Bake approximately 1 ¼ – 1 ½ minutes on second side. Serve.
6. Flip when edges begin to dry (approximately 1 ½ minutes). Flip only once.

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