Pumpkin Pancakes

Created by The Diesel on February 2, 2016

4 cups Aunt Jemima Complete Pancake Mix
2 cups Pumpkin Puree
2 1/2 cups Water (Slightly more or less depending on how thick or thin you like your pancakes)
3 tablespoons Pumpkin Pie Spice
1/4 cup Splenda **Totally optional But I like my batter a bit sweeter so I can use less syrup (pure sugar or any other granular sweetener will work here too but I choose Splenda because I’m a calorie counter ☺)

Mix together all the dry ingredients first (Pancake batter, Pumpkin Pie Spice & Sweetener)
Mix in the wet ingredients ( Pumpkin Puree and Water)- Here is the point where you can mix in a bit more water if you prefer a more crepe like thickness
Mix until you get a typical pancake batter consistency
Spray the griddle or pan with a Non-Stick cooking spray
On the griddle they go on a medium heat (I typically aim for about a 4-5 inch diameter Pancake)
When you notice little bubbles start to form, I spray a little more Non-Stick cooking spray on the Un-cooked side- And Flip!
Check the underside after about a minute or so, and when I see they are golden Brown I take them off the heat and onto foil for cooling ( Or right onto your plate with maple syrup works too)