Nothing is more delicious than hot pumpkin pancakes on a frosty fall morning. Check out this quick and easy recipe that takes advantage of canned pumpkin and pancake mix. The baking powder makes them super fluffy too. Refrigerate left-overs and pop in the toaster the next morning for a delicious treat.

Pumpkin Pancakes

• 3 cups buttermilk pancake mix (Krusteaz makes a great mix ready to use)
• 1 tsp baking powder
• 2 cups cold water
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 tsp ground cinnamon
• Chopped pecans (optional)

1. Mix all ingredients in a large bowl until well blended (some lumps will remain).
2. Using a paper towel, wipe griddle or skillet with a thin layer of canola oil (or cooking spray). and heat.
3. Spoon pancake mixture onto hot griddle and cook until edges begin to bubble and turn brown.
4. Turn and cook until done.

Interested in making it even a little easier? Try Trader Joe’s Pumpkin Pancake Mix! Quick, easy, and delicious.