2 large eggs
¾ cups milk
¾ cups pumpkin purée (from a can)
1 tsp. vanilla extract
1½ cups Homemade Pancake Mix (recipe below)
2 Tbsp. granulated sugar
1 tsp. pumpkin pie spice
butter, for greasing the pan
butter and syrup (for serving)
Alton Brown's Pancake Mix
6 cups all-purpose flour
1 and ½ teaspoon baking soda
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons granulated sugar
*Can store for 3 months
Place a large skillet over medium-high heat.
Whisk the eggs in a large mixing bowl until the yolks and whites are evenly combined. Stir in the milk, pumpkin purée, and vanilla extract. In a separate mixing bowl stir together the pancake mix, granulated sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients about ½ cup at a time, stirring them with a wooden spoon just until combined (don't overmix - the batter should be quite lumpy).
When the skillet is hot, lightly grease the surface with butter. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges and the skillet-side is golden, gently flip the pancakes. Continue to cook 2-3 minutes longer until the pancake is cooked through. Serve immediately.
*For regular pancakes with Alton Brown's Mix
To make pancakes to serve 3-4: Whisk together 2 eggs, 2 cups buttermilk (I typically substitute ¾ cup plain yogurt and 1 and ¼ cup skim milk), and 4 Tbsp. melted butter. With a wooden spoon, stir in 2 cups of Homemade Pancake Mix just until combined. Pour pancakes onto a hot griddle, greased lightly with butter.