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Ingredients20 m servings 211
Original recipe yields 4 servings
- Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 211 calories; 2.3 42.2 5.3 48 511 Full nutrition
ReviewsRead all reviews 2
Made as shown, but omitted the egg. Turned out well but the pancakes were a bit dense. Would make it again.