"When the holidays wind down and the fridge is full of odds and ends, that half-used can of pumpkin purée doesn't have to go to waste. There's a warm breakfast waiting to happen - an easy way to bring fall flavor to the table in just a few steps. All you need are three ingredients. A cup of pancake mix, ¼ cup of pumpkin purée, and two eggs to tie it all together."
"Stir everything until the batter looks smooth and blended, then cook your pancakes the way you usually do. The eggs add richness, the pumpkin brings that earthy sweetness, and the pancake mix keeps it foolproof. In just a few minutes, you'll have pumpkin pie pancakes that taste like something from your favorite breakfast spot, no reservations required. Pumpkin pancakes aren't just a modern shortcut - they have deep roots in American cooking."
Use one cup of pancake mix, a quarter cup of pumpkin purée, and two eggs to make pumpkin pie pancakes. Stir until the batter is smooth and cook pancakes as usual; eggs add richness, pumpkin adds earthy sweetness, and the mix ensures consistent texture. Choose a "just add water" pancake mix for best consistency. Pumpkin pancakes have roots in American cooking, with Indigenous peoples cooking mashed pumpkin into flat cakes and combining it with maize. Customize pancakes with add-ins like ricotta, quick oats, sunflower seeds, chopped walnuts, or toasted pecans for creaminess and crunch.
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