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Thursday, Apr 19, 2018
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Pumpkin Pancakes with Chocolate Chips or Fruit

Makes about 6 servings

2 cups complete pancake mix

1½ cups water

2/3 cup 100 percent pure canned pumpkin

Mini chocolate chips, blueberries, bananas or apples

Nonstick cooking spray

Combine pancake mix, water and pumpkin in a medium bowl. Stir until moistened. (Add more water for silver-dollar sized pancakes.)

Spray large skillet with nonstick spray

Heat over medium heat.

Pour about ¼ cup batter onto griddle. Cook until batter bubbles begin to burst.

Flip and cook another 1 to 2 minutes until golden.

Once cooled, separate between small sheets of wax paper and freeze.

Pancakes can be reheated in a toaster oven or microwave to be completely portable, or plated and sprinkled with mini chocolate chips or fruit slices with a dollop of light maple syrup.

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