Pumpkin Pancake & Waffle Mix, just the right touch cinnamon and spice make it oh so nice! Top it off with a dollop of Maple Pumpkin Butter for a warm and delicious cold weather breakfast treat. 

  • 16 oz
  • Made in the USA

Preparation & Instructions

Pumpkin Pancakes

  • 1 large egg
  • ¾ cup milk
  • 1 cup Pumpkin Pancake & Waffle Mix
  • 1 Tbsp. unsalted butter, melted

Preheat griddle to 350℉ (or use a nonstick pan over medium heat). Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1 ½-2 minutes. Remove and serve warm.

Makes approximately 5-6 plate-sized pancakes.

 

Pumpkin Waffles

  • 1 large egg
  • ¾ cup milk
  • 1 cup Pumpkin Pancake & Waffle Mix
  • 2 Tbsp. unsalted butter, melted

Heat waffle iron according to manufacturer’s directions. Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown. Remove and serve warm.

Makes approximately 3-4 waffles, depending on size of waffle iron.

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