If you are anything like me, then right about now you are trying to find ways to use up the last bits of frozen vegetables you’ve had since last autumn. So these pancakes may seem a little out of season, but since now is the time for using up frozen pumpkin remains, maybe they’re in season after all!
1 cup pancake mix*
1 cup water*
1/3 cup cooked pumpkin (canned or frozen both work)
1/8 tsp cinnamon
1/8 tsp cloves
*Instead of pancake mix and water, you can use 2 cups of your favorite pancake batter.
Preheat griddle to 350 F.
Mix pancake mix with water and stir until there are no dry spots. Add remaining ingredients and mix well.
Pour pancake batter onto the griddle in 1/3 cup portions. Cook for 3-5 minutes, or until the bottom is golden brown. Flip the pancake and repeat.