Gingerbread Pumpkin Pancakes - with Gingerbread Sugar

Everybody is feeling pumpkiny this time of year! My kids look forward to pumpkin season for this recipe alone - Gingerbread Pumpkin Pancakes. They are super easy to make and really delicious. The pumpkin makes them a little denser than regular pancakes, so they also stick with you longer. We love them.

What you will need for a big batch:
3 C scratch pancake mix (recipe below) or Bisquick
1/2 C Gingerbread Sugar
2 eggs
2 T vegetable oil, coconut oil, or melted butter
1 can of pumpkin or 2 C pureed fresh pumpkin
1 C water or milk

Directions:  
Preheat your skillet over medium heat.
In a large bowl, whisk the eggs and sugar together. Stir in the oil, pumpkin, and water.
  
Add the pancake mix little by little util it is all incorporated. If your batter looks too runny - add more mix. If it looks too stiff  - add more water.

Cook your pancakes! These take a little longer, so be patient. Reduce your heat if they are cooking too fast on the outside and not the inside. You have to wait for it.....not my favorite part.  But so worth it!

Since these guys are already sweetened, you can just hit them with a little butter and maybe a sprinkle of powdered sugar for prettiness.  If you really want to go for it, real maple syrup pairs divinely with these flavors. Actually, bacon goes well with these flavors too.  That lovely combo make a crisp Saturday morning feel extra special. So here's to fall and all its pumpkin glory!

Scratch Pancake Mix:
4 C flour
3 T baking powder
2 tsp baking soda
1 tsp salt
Save it in an airtight container for pancake day! If you are making plain pancakes, use 1 C mix + 1 T sugar + 1 egg + 1 C milk. Easy!

*To order Gingerbread Sugar, please message us at www.facebook.com/BoutiqueTreatsSugar