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Growing up Aunt Jemima was our go to brand for pancake mix and syrup. I have continued that tradition with my own family. Kenny wasn’t brand loyal when we got married but he is now. These Pumpkin Spice Pancakes are perfect to enjoy this fall and would be great to serve as a Thanksgiving breakfast.
Pumpkin Spice Pancakes
Save RecipeIngredients
- 2 cups Aunt Jemima Buttermilk Complete Mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 cups cold water
- 2/3 cup canned pumpkin
- 4 Tablespoons margarine or softened butter
- 1 teaspoon pumpkin spice
- Aunt Jemima Original Syrup
Instructions
- Mix the dry ingredients together in a medium sized mixing bowl.
- Add the water and pumpkin, stir just until moistened.
- Heat a skillet over medium heat and spray with cooking spray.
- Add 1/4 cup of batter to the skillet and flatten with the spoon.
- Flip after 2-3 minutes, continue cooking for another 2-3 minutes
- Mix the margarine with pumpkin spice.
- Top pancakes with a scoop of pumpkin spice margarine and syrup.
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https://www.sarahhalstead.com/pumpkin-spice-pancakes/I love how easy the mix made making these pancakes. It takes me less then 10 minutes to whip them up and they are great to reheat for a weekday breakfast.
I found everything I needed for this pumpkin spice pancake recipe at Walmart in the breakfast aisle and in the seasonal shelves in the middle of the main aisle.
What is your favorite way to use Aunt Jemima Buttermilk Complete Mix?
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