Pumpkin Pie pancakes are best served with a sweet jam or cranberry sauce. Use up that leftover Pumpkin Pie!
Author:The Hungry Waitress
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 minutes
2 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 Tablespoons butter, melted and cooled
2 cups milk
2 pieces pumpkin pie
2–3 Tablespoons of butter for the pan
Whisk together the dry ingredients (flour, sugar, baking powder, pumpkin spice, baking soda, and salt) in a large bowl.
In a separate bowl mix together the wet ingredients (egg, butter, and milk).
Pour the wet ingredients into the dry ingredient bowl along with the two pieces of pie. Mix together until just combined (Its okay if there are a few lumps).
Heat up a large skillet over medium high. Add 1 Tablespoon of butter to the pan. Using 1/4 cup of batter per pancake, add it to the skillet. Only three pancakes will fit at a time. Cook one side for around 2 minutes, and then flip the pancakes to cook another 2 minutes. Add fresh butter to the pan for each batch.
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