When I was a kid, I always looked forward to Christmas breakfast much more than Christmas dinner. Breakfast was always awesome at my house, but Christmas morning was extra special. There’d be scrambled eggs, bacon, sausage, maybe pancakes, or waffle, and sometimes even cinnamon rolls. I loved it.
When I started getting in to cooking, I volunteered to help with breakfast duties on Christmas morning, and these pumpkin pancakes were one of the first things I added to our tradition. They’re a seasonal twist on a breakfast staple. They’re simple to whip up and make fat fluffy pancakes, so a normal person would eat just one or two. Every penny counts this time of year.
Pumpkin pancakes are also versatile in the topping department, so it’s easy to make sure everyone is outrageously happy. I like mine with plenty of butter and honey, but they’re also great with cream cheese, pecan syrup, or even apple butter.
This recipe makes about 8 fat pancakes, but could easily be doubled if you need to feed a crowd.
Make Christmas morning extra special. Put whipped cream on your hot chocolate, have bacon AND sausage, and make pumpkin pancakes. On Christmas morning, everyone should get to feel like a kid again.
- 2-1/3 cups biscuit mix
- 1/3 cup pumpkin puree
- 1-1/4 cups milk
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 eggs
- Preheat a griddle or large frying pan to medium heat.
- Quickly whisk together all ingredients in a large mixing bowl. Combine everything completely, but don't overmix or your pancakes will be tough.
- Scoop a half cup of the pancake batter into your preheated pan, and allow it to spread out evenly. Cook for about two to three minutes, and then flip your pancake and cook for an additional two minutes. Pancakes will be lightly browned on each side.
- Serve them as they come off the griddle or stack them on a plate and cover with a tea towel to keep warm.
- Top with your favorite sweet additions and relive your childhood.