Servings: 12 pancakes 1x
Ingredients
- 1 1/2 cups Krusteaz Buttermilk Pancake & Waffle Mix (gluten-free or regular)
- 1 tsp. pumpkin pie spice (may substitute cinnamon)
- 1 large eggs
- ½ cup mashed sweet potato (may substitute pumpkin or squash)
- 1 Tbsp. melted butter
- 1 cup milk of choice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
Instructions
- In a large mixing bowl, combine the pancake mix and pumpkin pie spice. Mix and set aside.
- In a medium mixing bowl combine the egg, mashed sweet potato and butter. Mix until smooth then add the milk, apple cider vinegar, maple syrup and vanilla. Whisk together to combine well.
- Add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not overmix. Let batter set for 2 minutes before making the pancakes. The batter will thicken as it sets. If pancakes seem too thin, add 1-2 Tbsp. more of the pancake mix.
- Heat a griddle or skillet over medium-high heat. Add a little butter (about 1-2 tsp.). Once melted and hot, swirl the butter around the pan. Using a ¼ cup measuring cup, scoop the batter onto the skillet.
- Let pancakes cook for 2-3 minutes or until bubbles form. Flip and cook for another 2-3 minutes or until pancakes are golden and cooked through.
- Repeat until all of the batter has been used.
- Top with a little butter, syrup and crushed pecans or however you please.
Nutrition Information
- Serving Size: 3 pancaes
- Calories: 270
- Fat: 7 g
- (Sat Fat: 3 g)
- Sodium: 500 mg
- Carbohydrate: 45 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 7 g