Easy Pumpkin Toffee Pancakes Recipe

I love pumpkin pancakes because the real pumpkin inside them makes them so moist and flavorful. Add toffee and chocolate, and I’m in heaven. These are my all time favorite pancakes to make because they are so easy. You’re family will enjoy them this fall. And even better, they’ll have fun making them with you.

Easy Pumpkin Toffee Pancakes

• 2 cups Aunt Jemima Pancake Mix
• 1 1/2 cups milk
• 1 egg
• 2 tablespoons melted butter
• 1/2- 15 oz can canned pumpkin (not the pumpkin pie mix)
• 1/2 cup Heath Toffee Bits
• Syrup

Heat griddle or skillet over medium/low until very hot.  You’ll know the pan is ready when a drop of water sizzles quickly.

In a large bowl, mix milk, egg, pumpkin, toffee bits, and butter until smooth.  Add pancake mix to wet ingredients until just  combined, when the large clumps have decreased but the batter is still relatively lumpy.

Season skillet with butter.  To do this, hold a stick of butter with a paper towel, and rub it against the pan to provide a light covering.  Ladle a few tablespoons of pancake batter onto griddle until pancake reaches desired size.  I use a 2 tablespoon cookie scoop for this. Cook pancakes. When they start to bubble and when they reach a golden brown, flip and cook until golden brown on the other side, about a minute.

Serve immediately with butter and syrup.

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Easy Pumpkin Toffee Pancakes Recipe

Ingredients

• 2 cups Aunt Jemima Pancake Mix
• 1 1/2 cups milk
• 1 egg
• 2 tablespoons melted butter
• 1/2- 15 oz can canned pumpkin (not the pumpkin pie mix)
• 1/2 cup Heath Toffee Bits
• Syrup

Instructions

1. Heat griddle or skillet over medium/low until very hot. You’ll know the pan is ready when a drop of water sizzles quickly.
2. In a large bowl, mix milk, egg, pumpkin, toffee bits, and butter until smooth. Add pancake mix to wet ingredients until just combined, when the large clumps have decreased but the batter is still relatively lumpy.
3. Season skillet with butter. To do this, hold a stick of butter with a paper towel, and rub it against the pan to provide a light covering. Ladle a few tablespoons of pancake batter onto skittle until pancake reaches desired size. I use a 2 tablespoon cookie scoop for this. Cook pancakes. When they start to bubble and when they reach a golden brown, flip and cook until golden brown on the other side, about a minute. Serve immediately with butter and syrup.

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Have fun in the kitchen with your kids this fall and make these for your Thanksgiving Breakfast!