- Lindsey, EDRD
Pancakes are the new muffins
You know how I've been on a muffin recipe kick for oh, like two years? Now apparently I'm alllll about the pancakes, as this is the second pancake post I've made in two weeks.
I don't think anyone's complaining though, right? Breakfast can get boring, and since I'm all about the seasonal eats, here is the EASIEST more festive thing you can make on Thanksgiving morning. Or Black Friday morning. Or Small Business Saturday morning. Or...you get the gist. No need to make these from scratch- let's let Kodiak Cakes do the legwork here.
After I gave my six year old his plate of these, he ran up to interrupt my shower to tell me how they were the best ever.
Pumpkin Gingerbread Pancakes
1 cup milk (cow's, almond, soy- whatever)
1/4 cup pumpkin puree (not pumpkin pie mix)*
1 tablespoon molasses
1/4 teaspoon cinnamon
1/4 ground ginger
1 1/4 cup Kodiak Cakes pancake mix
*I often freeze leftover pumpkin puree in ice cube molds. It's weird, but slick because each cube is 1 ounce (and 1/4 cup = 2 ounces). You can simply thaw and use them to make pumpkin muffins/donuts/etc.
Heat up your griddle. I'd love to be able to tell you what temperature to use, but mine is wonky...so...trust your gut.
Whisk together milk, egg, pumpkin, molasses, cinnamon, and ginger in a bowl. I like to use my 4-cup Pyrex because then I can just pour the batter easily. Gently whisk in the dry Kodiak mix, trying not to over stir (mixing it too long/vigorously will make them tough and chewy).
Pour batter onto the griddle. Once little bubbles start to form, flip them over and cook until both sides are deep golden brown. This makes 6-8 pancakes, depending on how large you make them. For the nutrition facts, I'm going with 8 pancakes, a serving size being 2. I do eat mine with a tablespoon of real maple syrup- I love the ol' Weight Watchers dip-the-fork-in-the-tiny-dish trick. It gives you just the right amount of syrup to get some flavor and sweetness, without overdoing it.
Per serving (2 pancakes, not including syrup): 182 calories, 25 grams carbohydrates, 4 grams fiber, 3 grams fat, 13 grams protein, 300 mg sodium.