- 1 1/4 c. GoodWheat Buttermilk Pancake & Waffle Mix
- 1/4 c. pumpkin puree
- 2 tsp. ground cinnamon
- 3/4 c. water or milk
How to Make:
Grease a griddle or non-stick pan and set it over medium heat, aiming for a temperature of 350°F.
In a mixing bowl, combine GoodWheat’s Buttermilk Pancake & Waffle Mix, ground cinnamon, and pumpkin puree Stir the ingredients until well incorporated. Do not add more water. Our high-fiber dough should be hearty and thick.
Using a 1/4 cup measuring cup, scoop portions of the batter onto the preheated griddle or pan. Allow the pancakes to cook until bubbles form on the surface. This indicates that the bottom is golden brown and ready for flipping!
Transfer the cooked pancakes to a plate and sprinkle with a touch more cinnamon, a drizzle of your favorite syrup.
Gather around the table, savor the autumn aromas, and relish in the delightful flavors of your homemade pumpkin and cinnamon pancakes.