Looking to start Thanksgiving morning with a festive breakfast? Try these delish pumpkin pancakes from Jodi, a.k.a. the Breakfast Queen and founder of one of L.A.'s most popular eateries: The Griddle Cafe.
Thanksgiving Day Pumpkin Pancakes
3 tbsp. dark brown sugar
2 1/2 tsp. pumpkin pie spice
1 1/2 cups milk
1 egg, beaten
1 tsp. pure vanilla extract
1 tbsp. vegetable oil (plus more for the griddle)
1) In a large bowl, combine the pancake mix, brown sugar and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.
2) Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown, then flip them and cook until the other sides are lightly browned.
3) Top with store-bought or homemade whipped cream and powdered sugar.