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Pancakes, Waffles & French Toast

Pumpkin Pancakes
3 cup Just-add-water pancake mix
1/2 cup Wheat germ, toasted
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
2 1/2 cup Water
1 cup Canned pumpkin puree (not pie filling)
Maple syrup or jam for serving
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Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes
  • Servings:Makes About 18 4-inch pancakes (6 servings)
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. In a large bowl, combine pancake mix, wheat germ, cinnamon, and nutmeg. Stir to mix well. Add water and pumpkin purie and stir with a wooden spoon until wet and dry ingredients are incorporated.
2. Heat a nonstick skillet or griddle over medium heat. Spray with vegetable spray. Use a 1/4 cup measure to scoop batter and pour onto heated skillet. When surface begins to bubble in 2 to 3 minutes, use a spatula to flip pancakes. They should be light golden brown. The second side is ready when steam stops appearing, after about 1 to 2 minutes. Serve immediately with maple syrup or jam.
Source: Hannaford fresh Magazine, September - October 2007