Pumpkin Spice Pancakes

Ingredients:

• 1 cup + 2 Tablespoons Sticky Fingers Buttermilk Pancake Mix or Cinnamon Pancake Mix
• 1/2 Cup Water
• ¼ cup canned solid pack pumpkin
• ½ teaspoon ground cinnamon (Omit if using Cinnamon Pancake Mix)
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup milk, room temperature

Directions: 

1. Bring egg and milk to room temperature.
2. Heat a large skillet over medium low or preheat an electric griddle to 350°F.
3. To measure pancake mix, lightly spoon into dry measuring cup and level off (do not pack).
4. In a large bowl, gradually whisk in water, then pumpkin and whisk to combine. Gently whisk in cinnamon, ginger, and cloves until smooth. Whisk in milk. Slowly whisk in pancake mix until batter is well-blended but slightly grainy.
5. Pour about ¼ cup batter onto hot skillet or griddle and form into 3-1/2” pancakes. Cook until pancakes are set around the edges and bubbles start to pop in the center. Carefully turn pancakes over and cook on the second side until brown.