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Leftover Pumpkin Pie Pancakes

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Makes 12 8" Pancakes

INGREDIENTS

1 cup pancake dry mix
1 whole egg
1 tbsp pumpkin seed oil
8 oz leftover pumpkin pie
1/2 cup milk
1/4 cup heavy cream (or use leftover whipped cream!)
1/4 cup buttermilk
1/4 cup high heat cooking oil or butter for cooking the batter

For serving

Bee Local Honey
2 tbsp butter

* if you don't have a ready made pancake dry mix use:

3/4 cup all-purpose flour
1 tbsp brown sugar
1 tsp baking powder
1/4 tsp  baking soda
1 tsp Jacobsen Pure Kosher Sea Salt

PROCESS

In a medium sized mixing bowl combine ready made pancake dry mix (or see ingredient list to make the dry mix yourself). In a separate mixing bowl, mash up the leftover pumpkin pie with a fork until the crust and everything is nicely broken down. Add milk, cream, buttermilk (if you don't have buttermilk just add 2 tablespoons apple cider vinegar), egg, and oil. Whisk your wet ingredients until nice and incorporated. Slowly pour your wet mix over the dry mix and fold in using a spatula scraping the side of the bowl and gently mixing. Take care not to over mix the batter as this will result in dense pancakes.

Set a medium nonstick pan or well seasoned cast iron pan on medium high heat. Use 1 tablespoon of oil, and working in batches, pour spoonfuls of batter into the pan and allow to cook until you start to see air bubbles come to the surface. Flip and allow to cook an additional minute. Remove from the pan with a slotted spatula and repeat until all the batter is cooked. Serve right away with a pat of butter and a drizzle of Bee Local Honey!

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