Description
Quick and forgiving pumpkin bread griddle cakes that blend the comforting flavors of pumpkin bread with the ease of pancakes, ready in just 30 minutes.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon pumpkin pie spice (or cinnamon plus a pinch of nutmeg)
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk (only if needed to loosen batter)
- Butter or oil for the pan
Instructions
- In a medium bowl, stir together the cake mix, pumpkin puree, eggs, spice, and vanilla.
- If it looks too thick to scoop, add milk one tablespoon at a time.
- Heat a skillet or griddle over medium heat.
- Add a little butter or oil to the pan.
- Scoop the batter into small rounds, about 3 tablespoons per cake.
- Cook for about 2 to 3 minutes on the first side.
- Flip gently and cook another 2 minutes or until the center feels set.
- Keep warm on a plate while you finish the batch.
Notes
For a special touch, consider topping with caramelized bananas and pecans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American