This whole not being able to cook and bake thing is really starting to get to me. TBH, it’s making me a little bit sad. I love this time of year and the foods are so great, but I can’t do anything. I decided to easy my blues by making Pumpkin Pancakes for breakfast. It is super easy, because it starts with a base of pancake mix. These turned out so fluffy and packed with flavor. It was just what the doctor ordered to get my Fall baking fix in!
Start with one of those “Just add water” pancake mixes. Use however much of the dry mix the package directions say to use, I used 2 cups. Then add ¼ to ½ can of pumpkin puree (you can eye ball this), 1 tablespoon of pumpkin pie spice (or a mix of cinnamon, cloves, nutmeg, and ginger to equal 1 tablespoon), 1 teaspoon vanilla extract, and finally milk of your choice. I used almond milk. Add a little at a time to get the right pancake consistency. You can’t really use the package directions for this because of the addition of the pumpkin puree. You’ll have to start with a little and add stir until it is right.
Melt some butter on a griddle and cook your pancakes as usual.