I bet you have your Thanksgiving menu all done up and ready to go, just waiting for you to get started.
Do you see a breakfast item on that menu? What are you gonna serve the noise-makers while you prep that big turkey? You know they’re about to start asking, “Is dinner ready!?!?!”.
What are you gonna do?!
Don’t worry, I got you covered.
To quiet them down all you need to do is reach for that Jiffy box and prepare these Pumpkin Pancakes with all those other Thanksgiving ingredients you’ve got sitting in front of you.
You see, I love homemade pancakes, the kind that fluff up and are always delicious, but this is Thanksgiving Day we’re talking about. The day where most things on that table are made from scratch and breakfast is the last thing that we think of, or have time for. Thus a semi-homemade pancake is the next best thing. With pumpkin!
Then there’s the syrup. I love this Cranberry Maple Syrup. I always make it the day after Thanksgiving with the leftover cranberry sauce. There’s nothing to it… all you do is add pure maple syrup to the cranberry sauce and give it a whirl in the food processor or blender.
And breakfast is served!
- 1 1/2 cups pancake mix
- 1 teaspoon pumpkin pie spice
- 1 tablespoon light brown sugar , packed
- 1/2 cup pumpkin puree
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 1/2 cup water
- 1 1/2 cup cranberries
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup pure maple syrup
- In a medium mixing bowl, mix together the pancake mix, pie spice, and brown sugar.
- In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water.
- Add the pumpkin mixture to the pancake mixture and mix until well incorporated.
- If need to, add more water to obtain the right consistency.
- If using an electric griddle, heat to 375.
- If using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
- Pour about a 1/4 cup of the batter onto the griddle or pan.
- Let them cook until the edges start to look dry and bubbles form in the middle.
- Flip the pancakes with a spatula and continue to cook for another minute or two.
- Place the cranberries, sugar, and water in a small saucepan and bring to a simmer.
- Continue to simmer for 10 minutes.
- Let cool for 15 minutes.
- Put the cranberry sauce in a blender and add in the maple syrup; blend until incorporated.
- Pour the cranberry syrup over the pancakes and serve.